4 lg. boneless chicken breast halves or 8 sm., skinned
1/2 tsp. black pepper
2 tbsp. salad or olive oil
2 tbsp. butter
3 tbsp. chopped fresh chives or green onions
Juice of 1/2 lime or lemon
2 tbsp. brandy or cognac (opt.)
3 tbsp. chopped parsley
2 tsp. Dijon mustard
1/4 c. chicken broth

Pound chicken breast halves between sheets of waxed paper with a mallet or edge of saucer. Sprinkle with pepper. Heat 1 tablespoon each of oil and butter in large skillet. Cook chicken over high heat for 2 minutes on each side. Do not overcook or they will be dry. Transfer to warm serving platter. Add chives or green onion, lime juice and brandy, parsley and mustard to pan. Cook 15 seconds whisking constantly.

Whisk in broth. Stir until smooth. Whisk in remaining butter or oil (or leave out if you are watching fat). Pour sauce over chicken and serve immediately. Good served with noodles in tomato sauce, steamed broccoli and a fresh salad.