Chicken Breasts Diane - cooking recipe

Ingredients

4 large boneless chicken breasts 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
juice of 1/2 lemon or lime
2 Tbsp. brandy or cognac
3 Tbsp. chopped parsley
2 tsp. Dijon 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 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.
Add chives, lime juice, brandy, parsley and mustard to pan; cook for 15 seconds, whisking constantly.
Whisk in broth.
Stir until sauce is smooth.
Add rest of oil and butter.
Pour sauce over chicken.
Serve immediately.