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Chicken Breast Diane

4 large boneless chicken breast halves, or 8 small breasts         
1/2 teaspoon salt     
1/4 teaspoon black pepper     
2 tablespoons olive or salad oil, divided   
2 tablespoons butter or margarine, divided   
3 tablespoons chopped fresh chives or green onions
Juice of 1/2 lime or lemon
3 tablespoons chopped parsley
2 teaspoons Dijon-style mustard
2 tablespoons of brandy or cognac (optional)
1/4 cup chicken broth

Place chicken breast halves between sheets of waxed paper or plastic wrap.  Pound slightly with mallet.  Sprinkle with salt and black pepper.  Heat 1 tablespoon each of oil and butter in large skillet.  Cook chicken over high heat for 4 minutes on each side until done.  Do not overcook or they will be dry.  Transfer to warm serving platter.  Add chives or green onions, lime or lemon juice, parsley, mustard, and brandy or cognac, if desired, to pan.  Cook 15 seconds, whisking constantly.  Whisk in broth.  Stir until sauce is smooth.  Whisk in remaining butter and oil.  Pour sauce over chicken and serve immediately.

Contributed by DAPIís Delectable Delights

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