Chicken Breasts Diane

By S. Danford

Ingredients

• 4 large boneless chicken breast halves or 8 small
• 1/2 t salt
• 1/4 - 1/2 t black pepper
• 2 T olive oil
• 2 T butter or margarine
• 3 T chopped fresh chives or green onions
• Juice of 1/2 lime or lemon
• 2 T brandy or cognac
• 3 T chopped parsley
• 2 T dijon mustard
• 1/4 cup chicken broth

Preparation

Step 1

Place chicken breast halves between sheets of waxed paper or plastic wrap.
Pound slightly with mallet.
Sprinkle with salt and pepper.
Heat 1 T each of oil and butter in skillet.
Cook chicken over high heat for 4 minutes on each side. Do not overcook.
Transfer to a warm serving platter.
Add chives or green onions, lime juice, brandy, parsley, and mustard to pan.
Cook for 15 seconds, whisking constantly.
Whisk in broth.
Stir until sauce is smooth.
Whisk in remaining oil and butter.
Pour sauce over chicken.
Serve immediately.
Good served with noodles with tomato sauce, steamed broccoli, and a fresh salad.

Serves 4