Chicken Breasts Diane - cooking recipe

Ingredients

4 large or 8 small chicken breast halves (boneless)
1/2 tsp. salt
1/2 tsp. pepper
2 Tbsp. olive oil
2 Tbsp. butter
1/2 c. sliced green onions (scallions)
2 Tbsp. brandy or cognac
3 Tbsp. chopped parsley
1 Tbsp. Dijon mustard
1/4 c. chicken broth
juice of 1/2 lemon or lime

Preparation

Pound chicken between 2 pieces of waxed paper to even thickness.
Sprinkle with salt and pepper.
Heat 1 tablespoon of oil and butter in skillet.
Cook chicken 4 minutes on each side. Do not overcook; remove to serving plate.