Chicken Breasts Diane - cooking recipe

Ingredients

4 large boneless chicken breast halves or 8 small boneless chicken breast halves
1/2 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons olive oil
2 tablespoons butter
3 tablespoons chopped fresh chives or 3 tablespoons green onions (I prefer green onions)
1/2 limes, juice of or 1/2 lemon, juice of (I prefer lemon)
2 tablespoons brandy or 2 tablespoons cognac (the brandy is very good in this dish) (optional)
3 tablespoons chopped parsley (I like fresh in this one)
2 teaspoons dijon-style mustard
1/4 cup chicken broth

Preparation

Place chicken breast halves between sheets of waxed paper or plastic wrap and pound with a mallet until flattened.
Sprinkle with salt and pepper.
Heat olive oil and butter in a large skillet.
Cook chicken over medium high heat just until done (do not overcook or it will be dry).
Transfer chicken to a warm platter.
Add remaining ingredients to skilled EXCEPT chicken broth.
Cook over medium high heat for about 1/2-minute, whisking.
Whisk in chicken broth.
Stir until sauce is smooth.
Pour sauce over chicken breasts and serve immediately.