Chicken Breasts Diane

• 4 large or 8 small chicken breasts
• 1/2 tsp. salt
• 1/4 to 1/2 tsp. black pepper
• 2 Tbsp. olive or salad oil
• 2 Tbsp. margarine
• 3 Tbsp. chopped green onions
• 1 1/2 Tbsp. ReaLemon juice
• 3 Tbsp. chopped parsley
• 2 tsp. Dijon mustard
• 1/4 c. chicken broth

1. To prepare:
2. Place breast halves between sheets of waxed paper.
3. Pound slightly with mallet.
4. Sprinkle with salt and pepper.
5. Heat 1 tablespoon oil and 1 tablespoon butter in a large skillet.
6. Cook chicken over high heat for 4 minutes on each side. Do not cook longer or they will be dry.
7. Place chicken breasts on warm serving platter.
8. Add green onions, parsley and mustard to pan; cook for 15 seconds, stirring constantly.
9. Stir in broth. Stir until sauce is smooth.
10. Whisk in remaining butter or margarine and oil.
11. Pour sauce over chicken on serving platter. Serve immediately.
12. Good served with noodles or macaroni with tomato sauce, steamed broccoli or other green veggies and a fresh salad.

chicken breasts, salt, black pepper, olive, margarine, green onions, realemon juice, parsley, mustard, chicken broth

Taken from www.cookbooks.com/Recipe-Details.aspx?id=246605 (may not work)