Our Version Of Chicken Diane

• 4 large boneless chicken breast halves or 8 small
• 1/2 tsp. each: salt and pepper
• 3 Tbsp. olive oil
• 3 Tbsp. margarine
• 4 Tbsp. green onions, chopped
• 1 Tbsp. lemon juice
• 3 Tbsp. brandy
• 3 Tbsp. parsley, chopped
• 3 Tbsp. Dijon mustard
• 1/2 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 1/2 tablespoons each of oil and margarine in large skillet. Cook chicken over high heat for 3 minutes on each side; transfer to warm serving platter.
4. Add green onions, lemon juice, brandy, parsley and the Dijon mustard to pan.
5. Cook for 20 seconds, whisking constantly.
6. Whisk in broth.
7. Stir until sauce is smooth. Whisk in remaining butter and oil.
8. Pour sauce over chicken. Serve immediately.
9. Makes 4 servings.

chicken breast halves, salt, olive oil, margarine, green onions, lemon juice, brandy, parsley, mustard, chicken broth

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1082641 (may not work)