4 lg. boneless chicken breast halves or 8 small
1/2 tsp. salt
1/4 to 1/2 tsp. black pepper
2 tbsp. olive or salad oil
2 tbsp. butter
3 tbsp. chopped fresh chives or green onions
Juice of 1/2 lime or lemon
2 tbsp. brandy or cognac, optional
3 tbsp. chopped parsley
2 tsp. dijon-style mustard
1/4 c. chicken broth

Step 1: Place chicken breast halves between sheets of waxed paper or plastic wrap. Pound slightly with mallet. Sprinkle with salt and black pepper.

Step 2: Heat 1 tablespoon each of oil and butter in large skillet.

Step 3: Cook chicken over high for 3 minutes on each side. Do not cook longer or they will be overcooked and dry. Transfer to warm serving platter.

Step 4: Add chives or green onions, lime juice and brandy, if used, parsley and mustard to pan. Cook 15 seconds, whisking constantly.

Step 5: Whisk in broth. Stir until sauce is smooth. Whisk in remaining butter and oil.

Step 6: Pour sauce over chicken. Serve immediately.