4 Large Boneless Chicken Breast Halves Or 8 Small Chicken Breast Halves
1/2 tsp. Salt
1/4- 1/2 tsp. Black Pepper
2 tbsp. Olive or Salad Oil
2 tbsp. butter
3 tbsp. Fresh Chives or Green Onions
Juice of 1/2 of a lime or lemon
2 tbsp. Brandy or Cognac

Optional:

3 tbsp. Parsley, chopped
2 tsp. Dijon-style Mustard
3/4 cup Chicken Broth

Place chicken breasts between sheets of wax paper or plastic wrap and pound slightly with mallet. Sprinkle with salt and black pepper. Heat 1 Tbsp. each of oil and butter in a large skillet. Cook chicken over high heat for four minutes on each side. Don't cook longer or they will overcook. Transfer to warm serving platter. Add chives or green onion, lime juice and brandy, if used, parsley and mustard. Cook 15 seconds whisking constantly. Whisk in the broth. Stir until sauce is smooth. Whisk in remaining butter and oil. Pour sauce over chicken and serve immediately.

Good served with noodle and tomato sauce, steamed broccoli and a fresh salad.

Serves 4.