Chicken ( Breasts) Diane

A little twist on on old favorite! Serves four.

You will need:
4 Large Boneless Skinless chicken Breasts
1/2 Tea Salt
1/2 Tea. Pepper
2 Tab. Olive Oil
2 Tab. Butter
3 Tab. Chopped Green Onions or Fresh Chives
1/2 The Juice of a Lemon
2 Tab. Brandy or Cognac
3 Tab. Chopped Italian Parsley (not the curly stuff)
2 Tea. Dijon Style Mustard
1/4 Cup Chicken Broth (unsalted)

Preparation:
1. Place chicken breasts in a plastic zipper bag or between two sheets of plastic wrap. Pound slightly with meat pounder to flatten slightly (you want the breast to be equal in thickness all over) Salt and Pepper both sides
2. Heat 1 Tab. Olive Oil and 1 Tab. Butter in skillet
3. Cook chicken on high heat for approx. 4 minutes on each side. Do not cook longer as they will become over cooked and dry. Transfer to a warmed serving platter or plate.
4. Add chives or green onion, lemon juice and brandy or cognac, parsley and mustard to pan. Cook fifteen seconds whisking constantly.
5. Whisk in broth. Stir until sauce is smooth Add the remaining butter and oil
6. Pour sauce over chicken and serve immediately

A nice salad on the side and you have a great meal that didn't take very long!