Chicken Breasts Diane - cooking recipe

Ingredients

4 large boneless chicken breast halves or 8 small
1/2 tsp. salt
1/4 to 1/2 tsp. black pepper
2 Tbsp. olive or salad oil
2 Tbsp. butter or margarine
3 Tbsp. chopped, fresh chives or green onions
juice of 1/2 lime or lemon
2 Tbsp. brandy or cognac (optional)
3 Tbsp. chopped parsley
2 tsp. Dijon-style mustard
1/4 c. chicken broth

Preparation

Place chicken breast halves between sheets of waxed paper or plastic wrap.
Pound slightly with mallet.
Sprinkle with salt and black pepper.
Heat 1 tablespoon each of oil and butter in large skillet.
Cook chicken over high heat for 4 minutes on each side. Do not cook longer or they will be overcooked and dry.
Transfer to warm serving platter.