Chicken Diane

By merehodge

Ingredients

• 6 boneless, skinless chicken breast halves
• Salt and pepper to taste
• 2 tablespoons olive oil
• 2 tablespoons butter
• 4 tablespoons green onions, chopped
• Juice of 1/2 lemon or lime
• 3 teaspoons Dijon mustard
• 1/3 cup chicken broth

Preparation

Step 1

Place chicken breast halves 2 at a time in a freezer-quality, gallon-size zipper-topped plastic bags. Sprinkle with salt and pepper. Take a rolling pin and roll to flatten slightly.
In a skillet, heat 1 tablespoon each of the oil and butter over medium-high heat. Add chicken and cook 4 min. on each side till completely cooked through. Remove and keep warm.
Add green onions, lemon juice and mustard to pan. Cook 15 seconds, whisking constantly. Whisk in broth andstir until sauce is smooth. Whisk in remaining butter and oil. Spoon sauce over chicken.