Chicken Breasts Diane

By LittleKathy

Ingredients

• 4 servings
• 4 large boneless chicken breast halves or 8 small
• ½ tsp. salt
• ¼ to ½ tsp. black pepper
• 2 Tbsp. Olive or salad oil
• 2 Tbsp. Butter or margarine
• 3 Tbsp. chopped fresh chives or green onions
• Juice of ½ lime or lemon
• 2 Tbsp. Brandy or cognac optional
• 3 Tbsp. chopped parsley (less if dried)
• 2 tsp. Dijon-style mustard
• ¼ c. chicken broth

Preparation

Step 1

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

Good served with: Noodles with tomato sauce, steamed broccoli and a fresh salad