Chicken Breasts Diane

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

1. Place chicken breast halves between sheets of waxed paper or plastic wrap.
2. Pound slightly with mallet.
3. Sprinkle with salt and pepper.
4. Heat 1 tablespoon each of oil and butter in large skillet.
5. Cook chicken over high heat for 2 minutes on each side; do not cook longer.
6. Add chives, lime juice, brandy, parsley and mustard to pan; cook for 15 seconds, whisking constantly.
7. Whisk in broth.
8. Stir until sauce is smooth.
9. Add rest of oil and butter.
10. Pour sauce over chicken.
11. Serve immediately.

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

Taken from www.cookbooks.com/Recipe-Details.aspx?id=621312 (may not work)