Chicken Breasts Diane

Ingredients

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

Directions

1. Place chicken breast halves between sheets of waxed paper Pound slightly with mallet
2. Sprinkle with salt and pepper
3. Heat 1 tablespoon of oil and butter in large skillet
4. Cook chicken over high heat for 4 minutes on each side
5. Transfer to warm serving platter
6. Add chives lemon juice and brandy if used parsley and mustard to pan
7. Cook 15 seconds whisking constantly Add broth and continue to whisk
8. Stir until sauce is smooth Whisk in remaining oil and butter
9. Pour over chicken serve immediately
10. Good served with noodles with tomato sauce
11. Serves 4 to 8