Chicken Breasts Diane

• 4 large chicken breast halves or 8 small
• 1/2 tsp. salt
• 2 Tbsp. olive oil or salad oil
• 2 Tbsp. chopped fresh chives or green onions
• juice of 1/2 lime or lemon
• 3 tsp. Dijon style mustard
• 1/4 c. chicken broth

1. Place chicken between sheets of waxed paper or plastic wrap. Sprinkle with salt and pepper.
2. Heat 1 tablespoon each of oil and butter in skillet.
3. Cook chicken over high heat for 4 minutes on each side (do not cook longer or will be dry).
4. Transfer to a warm serving platter.
5. Add chives or green onions, lime or lemon juice, brandy or cognac (if used), parsley and mustard to pan.
6. Cook 15 seconds, whisking constantly.
7. Whisk in broth.
8. Stir until sauce is smooth.
9. Whisk in remaining butter and oil.
10. Pour sauce over chicken.
11. Serve immediately.

chicken breast halves, salt, olive oil, fresh chives, lime, dijon style mustard, chicken broth

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1024622 (may not work)