Debs Best Recipes  

Easy to make, delicious with great presentation.

• 4 large boneles chicken breast halves
• 3T brandy or cognac
• ½ t salt
• 3T chopped parsley
• 1/4 - ½t black pepper
• 2 t dijon style mustard
• 2 T olive oil
• 1/4 cup chicken broth
• 2 T butter
• 3 T chopped fresh chives or green onion
• juice of ½ lime or lemon

Place chicken breast halves between sheets of waxed paper. Pound slightly with mallet. Sprinkle with salt and black pepper. Heat 1 T each of oil and butter in large skillet. Cook chicken over high heat for 4 minutes on each side. Do not over cook or they will become dry. Transfer to warm serving platter.

Add chives or green onion, lime juiice, brandy, parsley and mustard to pan. Cook briefly, whisking constantly. Add broth; stir until smooth. Whisk in remaining butter and oil. Pour sauce over chicken. Serve immediately.