Chicken Breasts Diane

• 8 small boneless chicken breasts
• 1/2 tsp. salt
• 1/2 tsp. black pepper
• 2 Tbsp. olive or salad oil
• 2 Tbsp. butter or margarine
• 3 Tbsp. chopped fresh chives or green onions
• juice or 1/2 lemon or lime
• 2 Tbsp. brandy or cognac (optional)
• 3 Tbsp. chopped parsley
• 2 tsp. Dijon mustard
• 1/4 c. chicken broth

1. Place chicken breast halves between sheets of waxed paper. Pound slightly with mallet.
2. Sprinkle with salt and pepper.
3. Heat 1 tablespoon of oil and butter in large skillet.
4. Cook chicken over high heat for 4 minutes on each side.
5. Transfer to warm serving platter.
6. Add chives, lemon juice and brandy (if used), parsley and mustard to pan.
7. Cook 15 seconds, whisking constantly. Add broth and continue to whisk.
8. Stir until sauce is smooth. Whisk in remaining oil and butter.
9. Pour over chicken; serve immediately.
10. Good served with noodles with tomato sauce.
11. Serves 4 to 8.

chicken breasts, salt, black pepper, olive, butter, fresh chives, lemon, brandy, parsley, mustard, chicken broth

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1067437 (may not work)