Chicken Breasts Diane

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 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

Recipe

• 1 place chicken breast halves between sheets of waxed paper or plastic wrap and pound with a mallet until flattened.
• 2 sprinkle with salt and pepper.
• 3 heat olive oil and butter in a large skillet.
• 4 cook chicken over medium high heat just until done (do not overcook or it will be dry).
• 5 transfer chicken to a warm platter.
• 6 add remaining ingredients to skilled except chicken broth.
• 7 cook over medium high heat for about 1/2-minute, whisking.
• 8 whisk in chicken broth.
• 9 stir until sauce is smooth.
• 10 pour sauce over chicken breasts and serve immediately.