Chicken Diane

CHICKEN BREAST DIANE
Sautéed chicken breasts served with a delicious Dijon mustard sauce. Makes 4 servings.

4	Halved boneless chicken breast	4
1/2 tsp	Salt	2 mL
1/2 tsp	Pepper	2 mL
1 tbsp	Olive Oil	15 mL
1 tbsp	Butter	15 mL
3 tbsp	Chopped green onions	50 mL
	Juice of a half lemon or lime
2 tbsp	Brandy (optional)	25 mL
2 tsp	Dijon mustard	10 mL
1/4 cup	Chicken Broth	60 mL
3 tbsp	Chopped fresh parsley	50 mL

Place chicken breast halves between sheets of waxed paper and pound slightly. Sprinkle with salt and pepper. Heat oil and butter together in a large frying pan. Cook over med. high heat 4 minutes each side. Place on a serving dish and set in warm oven. Add onions, lime juice, brandy, parsley and mustard to pan. Cook 15 seconds, whisking constantly. Whisk in broth, stirring until sauce is smooth. Pour over warm chicken and serve with noodles or new potatoes and a salad. Serves 4.

CHICKEN BREAST DIANE