4 lg. boneless chicken breast, halved
1/4 tsp. salt
2 tsp. olive or salad oil
1/4 tsp. black pepper
2 tsp. butter
3 tbsp. chopped green onions and fresh chives
1/2 piece lime or lemon
3 tbsp. chopped parsley
2 tsp. Dijon style mustard
1/4 c. chicken broth

Place chicken breast halves between sheets of waxed paper or plastic wrap. Pound slightly with mallet. Sprinkle with salt and pepper. Heat 1 tablespoon each of oil and butter in large skillet.

Cook chicken over high heat for 30 minutes on each side. Do not cook longer, transfer to warm serving platter. Add chives or green onions, lemon juice, parsley, and mustard to pan. Cook 15 seconds, whisking constantly.

Stir until sauce is smooth, add remaining butter and oil. Pour sauce over chicken. Serve immediately.