4 lg. boneless chicken breast halves or 8 sm.
1/2 tsp. salt
1/4 - 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 (opt.)
3 tbsp. chopped parsley
2 tsp. Dijon style mustard
1/4 c. chicken broth

Place chicken breasts between sheets of waxed paper or plastic wrap. Pound slightly with mallet. Sprinkle with salt and black 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 cook longer or they will be over cooked and dry. Transfer to warm serving platter. Add chives or green onion, lime juice and brandy, if used, parsley and mustard to pan. Cook 15 seconds, whisking constantly. Whisk in broth. Stir until sauce is smooth. Whisk in remaining oil and butter. Pour sauce over chicken. Serve immediately. Makes 4 servings.