Chicken Breast Diane - cooking recipe

Ingredients

4 large chicken breasts (halves or 8 small)
1/2 tsp. salt
1/2 tsp. black pepper
2 Tbsp. olive or salad oil
2 Tbsp. butter or margarine
3 Tbsp. chopped chives or green onions
juice of 1/2 lime or lemon
2 Tbsp. brandy
3 Tbsp. chopped parsley
2 tsp. Dijon mustard
1/4 c. chicken broth

Preparation

Place chicken breasts between sheets of wax paper.
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 4 minutes on both sides.
Do not overcook or they will be dry.
Transfer to serving platter.
Add chives or green onion, lime or lemon juice, brandy, parsley and mustard to frying pan.
Cook 15 seconds, stirring constantly.
Stir in broth until sauce is smooth.
Stir in remaining butter and oil.
Pour sauce over chicken and serve immediately.