Chicken Breasts Diane
rec.food.cooking/Bill (1998)
Yield: 4 servings

4 large chicken breast, boneless
1/2 tsp salt
1/4 tsp black pepper
2 tbsp olive oil
2 tbsp butter
3 tbsp chopped fresh chives
juice of 1/2 lime or lemon
2 tbsp brandy or cognac
3 tbsp chopped parsley
2 tsp Dijon mustard
1/4 cup chicken broth

Place chicken breast halves between sheets of waxed paper or plastic wrap. Pound slightly with mallet. Sprinkle with salt and black pepper.

Heat 1 tablespoon each of oil and butter in large skillet. Cook chicken over high heat for 4 minutes on each side. 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.