Chicken Breasts Diane - cooking recipe

Ingredients

4 large boneless chicken breast halves
1/2 tsp. salt
1/4 tsp. pepper
2 Tbsp. olive oil
2 Tbsp. butter
3 Tbsp. chopped chives or green onions
juice of 1/2 lemon or lime
2 Tbsp. brandy or cognac
3 Tbsp. chopped parsley
2 tsp. Dijon mustard
1/2 c. chicken broth

Preparation

Place breast halves between sheets of wax paper; pound with mallet.
Add salt and pepper.
Heat 1 tablespoon each of oil and butter in large skillet.
Cook chicken on high heat (4 minutes on each side); remove from pan.
Add chives or green onions, lime or lemon, brandy or cognac, parsley and mustard to the pan.
Cook for 15 minutes, whisking constantly.
Whisk in chicken broth; stir until sauce is smooth.
Whisk in remaining butter and oil.
Pour sauce over chicken.
Serve immediately, with noodles or rice.