Chicken Breasts Diane

By AnneS

Ingredients

• 4 large boneless chicken breast halves, or 8 small
• 1/2 teaspoon salt
• 1/4 to 1/2 teaspoon black pepper
• 2 Tablespoon olive oil
• 2 Tablespoons butter or margarine
• 3 Tablespoon chipped chives or green onions
• juice of 1/2 lime or lemon
• 2 Tablespoons brandy or cognac
• 3 Tablespoons chopped parsley
• 2 teaspoons Dijon-style mustard
• 1/4 cup chicken broth

Preparation

Step 1

1. Place chicken breasts between sheets of waxed paper or plastic wrap, and pound slightly with a mallet. Sprinkle with S&P.

2. Heat 1 Tablespoon each of oil and butter in a large skillet.

3. Cook chicken over high heat for 2 minutes on each side. Do not cook longer or they will be overcooked and dry. Transfer to a warm serving platter.

4. Add chives or green onions, lime juice, brandy, 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.