Preparation time: 20 minutes - on top of stove. 4 servings.

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

Preparation: Sprinkle with salt and black pepper. Heat 1 tablespoon each of oil and butter in large skillet. Cook chicken over high heat for 3 minutes on each side. Lower heat for 15 minutes. Transfer to warm serving platter. Add chives or green onions - lemon and (brandy - if used), parsley and mustard to pan. Cook 20 seconds - whisking constantly. Whisk in broth. Stir until sauce is smooth. Whisk in remaining butter and oil. Pour sauce over chicken, serve immediately. Good served with noodles, steamed broccoli and fresh salad.