Chicken Breasts Diana - cooking recipe

Ingredients

4 large, boneless chicken halves or 8 small
1/2 tsp. salt
1/4 tsp. black pepper
2 Tbsp. olive oil
2 Tbsp. margarine
3 Tbsp. chives
1/2 lime juice
3 Tbsp. chopped parsley
2 tsp. Dijon mustard
1/4 c. chicken broth

Preparation

Place chicken halves between sheet of wax paper.
Pound slightly with mallet.
Sprinkle with salt and pepper.
Heat 1 tablespoon of oil and margarine in skillet.
Cook chicken over high heat for 4 minutes on each side.
Do not overcook.
Add chives, lime juice, parsley and mustard to pan.
Cook 15 seconds, whisking constantly.
Whisk in broth.
Stir until sauce is smooth. Add remaining margarine and oil.
Pour sauce over chicken. Serve.