Chicken Breasts Diane

Prep Time: 10 Minutes

Cook Time: 20 Minutes

Ready In: 30 Minutes

Servings: 4

Fairly fast and very easy. You can gourmetize this by serving with roasted new potatoes that you cut a strip of the peeling from around the middle and some roasted baby carrots.

Ingredients:

4 large boneless chicken breast halves or 8 small boneless chicken breast halves

1/2 teaspoon salt

1/2 teaspoon black pepper

2 tablespoons olive oil

2 tablespoons butter

3 tablespoons chopped fresh chives or 3 tablespoons green onions (i prefer green onions)

1/2 limes, juice of or 1/2 lemon, juice of (i prefer lemon)

2 tablespoons brandy or 2 tablespoons cognac (the brandy is very good in this dish) (optional)

3 tablespoons chopped parsley (i like fresh in this one)

2 teaspoons dijon-style mustard

1/4 cup chicken broth

Directions:

1. Place chicken breast halves between sheets of waxed paper or plastic wrap and pound with a mallet until flattened.
2. Sprinkle with salt and pepper.
3. Heat olive oil and butter in a large skillet.
4. Cook chicken over medium high heat just until done (do not overcook or it will be dry).
5. Transfer chicken to a warm platter.
6. Add remaining ingredients to skilled EXCEPT chicken broth.
7. Cook over medium high heat for about 1/2-minute, whisking.
8. Whisk in chicken broth.
9. Stir until sauce is smooth.
10. Pour sauce over chicken breasts and serve immediately.

By RecipeOfHealth.com