Chicken Breasts Diane

Ingredients

• 4 large boneless chicken breast halves or 8 small
• 12 tsp salt
• 14 to 12 tsp black pepper
• 2 Tbsp olive or salad oil
• 2 Tbsp butter or margarine
• 3 Tbsp chopped fresh chives or green onions
• juice of 12 lime or lemon
• 2 Tbsp brandy or cognac optional
• 3 Tbsp chopped parsley
• 2 tsp Dijon-style mustard
• 14 c chicken broth

Directions

1. Place chicken breast halves between sheets of waxed paper or plastic wrap
2. Pound slightly with mallet
3. Sprinkle with salt and black pepper
4. Heat 1 tablespoon each of oil and butter in large skillet
5. Cook chicken over high heat for 4 minutes on each side Do not cook longer or they will be overcooked and dry
6. Transfer to warm serving platter