Chicken Breast Diane

• 4 large boneless chicken breasts
• juice of 1/2 lemon or lime
• 1/2 tsp. salt
• 1/2 tsp. pepper
• 2 Tbsp. oil
• 2 Tbsp. margarine
• 3 Tbsp. chopped chives
• 3 Tbsp. chopped parsley
• 2 tsp. Dijon style mustard
• 1/4 c. chicken broth

1. Place chicken breasts between wax paper, pound slightly with mallet and sprinkle with salt and pepper.
2. Heat 1 tablespoon each oil and margarine in large skillet.
3. Cook chicken on high 4 minutes on each side.
4. Transfer to serving platter.
5. Add chives, lemon juice, parsley and mustard to pan.
6. Cook 30 seconds whisking constantly.
7. Whisk in broth.
8. Stir until sauce is smooth.
9. Whisk in remaining margarine and oil.
10. Pour sauce over chicken and serve immediately.
11. Serves 4.

chicken breasts, lemon, salt, pepper, oil, margarine, chives, parsley, dijon style mustard, chicken broth

Taken from www.cookbooks.com/Recipe-Details.aspx?id=222726 (may not work)