Chicken breasts diane
makes 4-8 servings

4 large boneless chicken breast halves or 8 small.
½ tsp.salt
¼ to ½ tsp. Black pepper
2 tbsp. Oilve or salad oil
2 tbsp. Butter
3 tbsp. Chopped fresh chives or green onions
jucie of ½ lime or lemon
2 tbsp. Brandy or cognac
3 tbsp. Chopped parsley
2 tsp. Dijon – style mustard
¼ cup chicken broth


place chicken between sheets of waxed paper or plastic wrap.pound slightly with mallet.sprinkle with salt and pepper.heat 1 tbsp. Each of oil and butter in large skillet.
Cook chicken over high heat for 4 min. On each side.do not cook longer or they will be over cooked and dry.transfer to warm serving plate.add chives or green onion, lime or lemon juice, brandy or congnac. Constantly whisk in broth.stir sauce until sauce is smooth, whisk in remaining butter and oil.pour sauce over chicken and serve.
[Reply]