4 lg. boneless chicken breast halves
1/2 tsp. salt
1/4 to 1/2 tsp. black pepper
2 tbsp. olive or salad oil
2 tbsp. butter
3 tbsp. chopped parsley
3 tbsp. chopped chives or green onion
Juice of 1/2 lime or lemon
2 tbsp. brandy or cognac (opt.)
2 tsp. Dijon style mustard
1/4 c. chicken broth

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

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

3. Cook chicken over high heat for 30 minutes on each side (don't over cook for it will become too dry).

4. Remove from heat. Add chives or green onions, lime juice and brandy, if used. Put parsley and mustard in a pan, cook 15 seconds, whisking constantly.

5. Whisking in broth, stir until sauce is smooth. Whisk in remaining butter and oil.

6. Pour sauce over chicken and serve.