Chicken Breasts Diane - cooking recipe

Ingredients

4 large or 8 small boneless chicken breasts
1/2 tsp. salt
1/4 to 1/2 tsp. black pepper
2 Tbsp. olive 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 mustard
1/4 c. chicken broth

Preparation

Place chicken breasts between wax paper or plastic wrap and pound slightly with mallet.
Sprinkle with salt and pepper.
Heat 1 tablespoon each of oil and butter in a large skillet.
Cook chicken over high heat for 4 minutes on each side.
Transfer to warm serving platter.
Add chives or green onions, lime juice, brandy, parsley and mustard to pan.
Cook 15
seconds, whisking constantly.
Whisk in broth; stir until smooth.
Whisk remaining butter and oil.
Pour sauce over chicken and serve immediately.