4 lg. (or 8 sm.) boneless chicken breasts
1/2 tsp. salt
1/4-1/2 tsp. pepper
2 tbsp. salad oil
2 tbsp. butter
3 tbsp. chopped chives or onions
Juice of 1/2 lemon or lime
3 tbsp. chopped parsley
2 tsp. Dijon style mustard
1/4 c. chicken broth
2 tbsp. brandy or cognac (optional)

Place chicken breasts between plastic and pound with mallet. Sprinkle with salt and pepper. Heat 1 tablespoon each oil and butter in large skillet. Cook chicken over high heat 3 minutes on each side, no longer.

Transfer to warm platter. Add chives or onion, juice, parsley, mustard and brandy (if desired). Cook 15 seconds, stirring constantly. Add broth; stir until smooth. Add remaining oil and butter. Pour sauce over chicken. Serve immediately. Serves 4.