Chicken 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 oil
2 Tbsp. butter
3 Tbsp. chopped chives or green onions
juice of 1/2 lime
2 Tbsp. brandy or cognac (optional)
3 Tbsp. chopped cilantro or parsley
2 tsp. Dijon style mustard
1/4 c. chicken broth

Preparation

Pound chicken flat between sheets of plastic wrap or wax paper.
Sprinkle with salt and pepper.
Heat 1 tablespoon each of oil and butter in large skillet.
Cook chicken over high heat for 2 minutes on each side.
Do not cook longer, or they will be dry and overcooked.
Transfer to warm serving platter.
Add chives or green onion, lime juice, brandy, cilantro or parsley and mustard to pan.
Cook for 15 seconds; whisk constantly.
Whisk in broth; stir until sauce is smooth.
Whisk in remaining butter and oil. Pour sauce over chicken.
Serve immediately.
Great served over buttered pasta, broccoli side and fresh salad.