4 lg. chicken breasts, (boneless) halves
1/2 tsp. salt
1/2 tsp. 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 (optional)
3 tbsp. chopped parsley
2 tsp. Dijon-style mustard
1/4 c. chicken broth

Place chicken breast halves between waxed paper and pound slightly with mallet. Sprinkle with salt and pepper. Heat 1 tablespoon oil and 1 tablespoon butter in large skillet - cook chicken over high heat 4 minutes on each side. Do not overcook or they will be dry. Transfer to warm serving platter.

Add chives or green onion, lime juice and brandy (optional), parsley and mustard to pan. Cook 15 seconds, whisking constantly. Whisk in broth. Stir until smooth. Whisk in remaining butter and oil.

Pour sauce over chicken and serve immediately. Good served with noodles with tomato sauce, steamed broccoli and a salad.