Chicken Breast Diane

• 4 large boneless chicken breasts
• 1/2 tsp. salt
• 1/2 tsp. black pepper
• 2 Tbsp. olive or salad oil
• 2 Tbsp. butter
• 3 Tbsp. chopped green onion
• juice of 1/2 lime or lemon
• 2 Tbsp. brandy (optional)
• 3 Tbsp. chopped parsley
• 2 tsp. Dijon-style 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 black pepper.
4. Heat 1 tablespoon each oil and butter in large skillet.
5. Cook chicken on high heat for 4 minutes on each side.
6. Do not cook longer.
7. Transfer to warm platter.
8. Add onion, lime or lemon juice, brandy, parsley and mustard in pan.
9. Cook 15 seconds, whisking constantly.
10. Whisk in broth.
11. Stir until sauce is smooth. Whisk in remaining butter and oil.
12. Pour sauce over chicken.
13. Serve immediately.

chicken breasts, salt, black pepper, olive, butter, green onion, lime, brandy, parsley, mustard, chicken broth

Taken from www.cookbooks.com/Recipe-Details.aspx?id=525308 (may not work)