Chicken Breast Diane

This was a favorite recipe of my Mother's. I am not sure where she got it, but it is a solid chicken dish with good flavors.

Ingredients:

4 large chicken breasts

3 tablespoons chopped fresh chives or green onions

3 tablespoons chopped fresh parsley

2 tablespoons dijon mustard

1/4 cup chicken broth

Juice of half a lemon

2 tablespoons brandy or cognac

2 tablespoons butter

1 tablespoon flour

Salt

Pepper

Olive oil

Directions:

Place chicken breasts between plastic wrap, one at a time, and pound out just a little to make them approximately even thickness. Sprinkle both sides with salt and pepper.

Heat one tablespoon each olive oil and butter in a large skillet. Cook chicken over medium high heat for 2-3 minutes on each side. Remove and put on a warm plate and loosely cover with aluminum foil.

Add chives, lemon juice, brandy, parsley and mustard to pan and heat through for 30 seconds, constantly stirring. Whisk in broth and stir until smooth. Add remaining butter and olive oil.

Return chicken to pan and cook for an extra 1-2 minutes.

Serve over buttered egg noodles.