Steak Diane is a dish that has enjoyed an overwhelming popularity for many years in fine restaurants. Chicken breasts, pounded thin and cooked in the same way, are an interesting variation.

For 4 servings, you will need: 1/2 to 2 lbs.) 1/2 to 1 tsp. salt 1/4 to 1/2 tsp. black pepper 2 tbsp. olive or salad oil 3 tbsp. butter 3 tbsp. chopped fresh chives or green onions Juice of 1/2 lime or lemon (optional) 2 tbsp. brandy or cognac (optional) 3 tbsp. chopped parsley 1 tsp. dijon-style mustard 1/4 c. chicken broth

Place chicken breast halves between sheets of plastic wrap. Pound with mallet to about 1/4 inch thickness. Sprinkle with salt and black pepper. Heat 2 tablespoon each of oil and butter in large skillet. Cook chicken over high heat for 1 minute on each side. Do not cook longer or they will be overcooked and dry. Transfer to warm serving platter. Add chives, lime juice or brandy, if used, parsley, and mustard to pan. Cook 15 seconds, whisking constantly. Whisk in broth. Stir until sauce is smooth. Whisk in remaining butter. Pour sauce over chicken and serve immediately.

Good served with: Noodles with fresh tomato sauce, vegetables of your choice.

Tips: You can pound chicken breasts flat and leave flattened between sheets of plastic wrap. Wrap them air-tight in one package and freeze. Cook as desired from frozen state. (Stacked breasts separate easily if frozen flat.)

For 2 servings, half of the ingredients; for 8 servings, double the ingredients, keeping meat warm as you cook the various pieces.