4 lg. boneless chicken breast halves
1 tsp. salt
1/4 to 1/2 tsp. pepper
2 tbsp. oil or salad oil
2 tbsp. butter
3 tbsp. chopped green onions
Juice of half lime or lemon
Optional: 2 tbsp. brandy or cognac
3 tbsp. chopped parsley
2 tsp. Dijon style mustard
1/4 c. chicken broth

Place chicken between wax paper. With mallet pound until 1/4 inch thick, sprinkle lightly with salt and pepper. Heat 1 tablespoon oil and butter in skillet. Cook chicken at high heat two minutes on each side. Transfer to serving platter. Add green onions, lemon or lime juice, brandy or cognac (if used), parsley, and mustard to pan. Cook 15 seconds whisking constantly and whisk in broth, stir until smooth, whisk in remaining butter and oil. Pour sauce over chicken serve immediately.

Good served with noodles with tomato sauce, noodles with chicken or giblet gravy or steamed broccoli.