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CHICKEN BREASTS DIANE




List of Ingredients



• 4 LARGE BONELESS CHICKEN BREASTS HALVES
  
• 1/2 TO 1 TEASPOON SALT
  
• 1/4 TO 1/2 TEASPOON BLACK PEPPER
  
• 2 TABLESPOONS OLIVE OIL
  
• 3 TABLESPOONS BUTTER OR MARGARINE
  
• 3 TABLESPOONS CHOPPED FRESH CHIVES OR GREEN ONIONS
  
• JUICE OF 1/2 LIME OR LEMON, OPTIONAL
  
• 2 TABLESPOONS BRANDY OR COGNAC, OPTIONAL
  
• 3 TABLESPOONS CHOPPED PARSLEY
  
• 1 TEASPOON DIJON MUSTARD
  
• 1/4 CUP CHICKEN BROTH.
  






Instructions



1. PLACE CHICKEN BREAST HALVES BETWEEN SHEETS OF PLASTIC WRAP. POUND WITH A MALLET OR ROLLING PIN TO ABOUT 1/4" THICK. SPRINKLE WITH SALT AND PEPPER.
   
2. HEAT 2 TABLESPOONS EACH OF OLIVE OIL AND BUTTER IN A LARGE SKILLET. COOK CHICKEN OVER HIGH HEAT FOR 1 MINUTES ON EACH SIDE. DO NOT COOK LONGER OR THEY WILL BE DRY. TRANSFER TO WARM SERVING PLATTER.
   
3. ADD CHIVES, LIME OR LEMON JUICE AND BRANDY IF USING, PARSLEY AND MUSTARD TO PAN. COOK 15 SECONDS, WHISKING CONSTANTLY. WHISK IN BROTH. STIR UNTIL SAUCE IS SMOOTH. WHISK IN REMAING BUTTER. POUR SACUE OVER WARM CHICKEN, SPRINKLE WITH CHIVES OR GREEN ONIONS OR BOTH AND SERVE IMMEDIATELY.
   
4. SERVE WITH NOODLES WITH FRESH TOMATO SAUCE, OR A MEDLEY OF STEAMED BROCCOLI, CARROTS AND CAULIFLOWER.
   
5. SERVES 4
   
6. 2 SERVINGS: HALF OF THE INGREDIENTS.
   8 SERVINGS: DOUBLE INGREDIENTS, KEEPING MEAT WARM AS YOU COOK THE VARIOUS PIECES.