Chicken Breasts Diane

4 chicken breast halves or 8 small breasts

1/2 tsp. salt

1/2 tsp. black pepper

2 Tab. olive oil

2 Tab. butter or margarine

3 Tab. chopped fresh chives

1/2 lime or lemon juice

3 Tab. chopped parsley

2 Tab. brandy (optional)

2 tsp. Dijon-style mustard

1/4 cup chicken broth

Place chicken breasts between sheets of waxed paper or plastic wrap. Pound

slightly with a mallet. Sprinkle with the salt and black pepper. Heat 1

tablespoon each of the oil and butter in a large skillet. Cook chicken over

high heat for 4 minutes on each side. Do not cook longer as it will make the

chicken overcooked and dry. Transfer to a warm serving platter. Add the

chives, lime juice and brandy, parsley and mustard to the pan. Cooks for 15

seconds, stirring constantly. Whisk in the chicken broth and stir intil sauce

is smooth. Whisk in the remaining oil and butter. Pour sauce over chicken and

serve immediately.

Makes 4 servings

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