Chicken Breasts Diane

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A new take on an old classic – and its fast, delicious, and impressive.

4 large chicken breast halves

½ teaspoon salt

¼ to ½ teaspoon black pepper

2 Tablespoons olive oil

2 Tablespoons butter

3 Tablespoons chopped fresh chives, or green onions with tops

Juice of ½ lime or lemon

2 Tablespoons brandy or cognac (optional)

3 Tablespoons chopped parsley

2 teaspoons Dijon style mustard

¼ cup chicken broth

Place chicken breasts between pieces of wax paper and flatten slightly.

Sprinkle with salt & pepper.

Heat 1 Tablespoon oil and 1 Tablespoon butter in large skillet.

Cook chicken over high heat 4 minutes on each side, and no longer. Transfer to warm serving platter.

Add chives or green onions, lime juice, brandy, parsley, and mustard to pan. Cook, stirring constantly for 15 seconds.

Whisk in broth. Stir until sauce is smooth.

Whisk in remaining butter and oil.

Pour sauce over chicken.

Best served with noodles, steamed broccoli or asparagus, and tossed salad.

Serves 4.

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