Chicken Breasts Diane

For 4 servings you will need:
4 large boneless chicken breast 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 fresh chives or green onions
Juice of 1/2 Iime or lemon
2 Tbsp. brandy or cognac, optional
3 Tbsp. chopped parsley
2 tsp. Dijon-style mustard
1/4 cup Chicken broth

Preparation:

Place chicken breast halves between sheets of waxed paper. Pound slightly with mallet Sprinkle with salt and black pepper.

Heat 1 tablespoon each of oil and butter in large skillet.

Cook chicken over high heat for 2 minutes on each side. Do not cook longer or they will be overcooked and dry. Transfer to warm serving platter.

Add chives or green onion juice and brandy, if used, parsley and mustard to pan. Cook 15 Seconds, whisking constantly.

Whisk in broth. Stir until sauce is smooth.
Whisk in remaining butter and oil.

Pour sauce over chickem and serve immediately.