Title: Chicken Breasts Diane
Categories: Entree Chicken
Yield: 4 Servings

4	lg	Boneless chick. breast
		Halves
		OR
		8 small
1/2	ts	Salt
1/4	ts	Black pepper
2	tb	Olive or salad oil
2	tb	Butter or margarine
3	tb	Chopped fresh chives
		OR
		Green onions
		Juice of 1/2 lime or lemon
2	tb	Brandy or cognac (OPTIONAL)
3	tb	Chopped parsley
2	ts	Dijon-style mustard
1/4	c	Chicken broth

1) Place chicken breast halves between sheets of waxed paper or plastic wrap. Pound slightly with mallet. Sprinkle with salt and black pepper. 2) Heat 1 tablespoon each of oil and butter in large skillet. 3) Cook chicken over high heat for 4 minutes on each side. So not cook longer or they will ne overcooked and dry. Transfer to warm serving platter. 4) Add chives or green onion, lime juice and brandy, if used, parsley and mustard to pan. Cook 15 seconds, whisking constantly. 5) Whisk in broth. Stir until sauce is smooth. Whisk in remaining butter and oil. 6) Pour sauce over chicken. Serve immediately.

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