Chicken Breast Diane

• 4 large boneless breasts
• 1/2 tsp. salt
• 2 Tbsp. butter
• 2 Tbsp. salad oil
• 3 Tbsp. chopped green onion
• juice from 1/2 lime or lemon
• 2 Tbsp. brandy or cognac
• 3 Tbsp. chopped parsley
• 2 tsp. Dijon mustard
• 1/2 c. chicken broth
• 1/4 to 1/2 tsp. black pepper

1. Place breast halves between waxed paper and pound slightly with mallet.
2. Sprinkle with salt and black pepper.
3. Heat 1 tablespoon each of oil and butter in large skillet.
4. Cook chicken over high heat for 4 minutes on each side.
5. Transfer onto warm serving platter.
6. Add green onions, lemon-lime juice, parsley, brandy and mustard to pan.
7. Cook 15 minutes, whisking constantly.
8. Whisk in broth.
9. Stir until sauce is smooth; whisk in remaining butter and oil.
10. Pour sauce over chicken and serve immediately.

boneless breasts, salt, butter, salad oil, green onion, lime, brandy, parsley, mustard, chicken broth, black pepper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=264491 (may not work)