Chicken Breasts Diane

Ingredients:

4 large boneless chicken breast halves or 8 small

1/2 teaspoon salt

1/2 teaspoon crushed black pepper

2 tablespoons olive oil

2 tablespoons butter

3 tablespoons chopped fresh chives or green onions

juice of 1/2 lemon

3 tablespoons chopped parsley

2 teaspoons Dijon-style mustard

1/4 cup chicken broth

Directions:

Place chicken breast halves between sheets of waxed paper or plastic wrap and pound slightly with mallet. Sprinkle with salt and pepper. In a large skillet, heat 1 tablespoon each of oil and butter. Cook chicken over high heat for 4 minutes on each side. Do not cook longer or they will be overcooked and dry. Transfer to a warm serving platter.

In a saucepan, add chives or onion, lemon juice, parsley and mustard together. Cook for 15 seconds, whisking constantly. Whisk in broth. Stir until sauce is smooth. Whisk in remaining butter and oil. Pour sauce over chicken. Serve immediately.