Chicken Breasts Diane

Submitted By: Downhome

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Difficulty: easy Prep Time: Total Time:

4 large boneless chicken breasts (halves or 8 small)
1/2 tsp salt
1/4 - 1/2 tsp black pepper
2 tbsp olive or salad oil
2 tbsp butter or margarine
3 tbsp fresh chives or green onions, chopped
juice from 1/2 lime or lemon
2 tbsp brandy or cognac, (optional)
3 tbsp parsley, chopped
2 tsp dijon-style mustard
14 cups chicken broth

Place chicken breast halves between sheets of waxed paper or plastic wrap. Pound slightly with mallet. Sprinkle with salt and pepper. Heat 1 tbsp each of oil and butter in large skillet. Cook chicken over high heat for 4 minutes on each side. Do not cook longer or they will be overcooked and dry. Transfer to warm serving platter. Add chives or green onion, lime juice, brandy, parsley and mustard to pan. Cook 15 seconds, whisking constantly. Whisk in broth; stir until sauce is smooth. Whisk in remaining butter and oil. Pour sauce over chicken. Serve immediately. Makes 4 servings.