Chicken Breast Diane

• 4 large boneless chicken breast halves
• 1/2 tsp. salt
• 1/4 to 1/2 tsp. black pepper
• 2 Tbsp. oil
• 2 Tbsp. margarine
• 3 Tbsp. chopped chives or green onion
• juice of 1/2 lemon
• 2 Tbsp. brandy (optional)
• 3 Tbsp. chopped parsley
• 2 tsp. Dijon-style mustard
• 1/4 c. chicken broth

1. Place chicken breasts between sheets of waxed paper. Pound slightly with mallet.
2. Sprinkle with salt and pepper.
3. Heat 1 tablespoon each oil and butter in a large skillet.
4. Cook chicken over high heat for 4 minutes on each side.
5. Do not cook longer, will be dry. Transfer to serving platter. Add chives or onion, lemon and brandy. Add parsley and mustard to pan.
6. Cook 15 seconds.
7. Whisk in remaining broth. Stir until smooth. Add remaining butter and oil.
8. Pour over chicken. Serve immediately.

chicken breast halves, salt, black pepper, oil, margarine, chives, lemon, brandy, parsley, mustard, chicken broth

Taken from www.cookbooks.com/Recipe-Details.aspx?id=202390 (may not work)