4 large boneless chicken breast
halves or 8 small
1/2 tsp. salt
1/4 to 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 line or lemon
2 tbsp. brandy or cognac, (opional)
2 tbsp. chopped parsley
2 tsp. Dijon style mustard
1/4 cup chicken broth

Serves 4

recipe from Great American Recipes.


 Chicken Breasts Diane

Place chicken breast halves between sheets of waxed paper or plastic wrap.
Pound slightly with mallet.
Sprinkle with salt and black 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 platter.
Add chives or green onion, lime 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 chicken.
Serve immediately.