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

1. Place chicken breast halves between sheets of waxed paper or plastic wrap. Pound slightly with mallet. Sprinkle salt and pepper.

2. Heat 1 tablespoon each of oil and butter in skillet.

3. Cook chicken over high heat, transfer to warm serving platter.

4. Add chives or green onions, lime juice and brandy (if used) parsley and mustard to pan. Cook 15 seconds, whisking constantly.

5. Whisk in broth. Stir until sauce is smooth. Whisk in remaining butter and oil.

6. Pour sauce over chicken. Serve immediately. 4 servings.