4 lg. boneless chicken breast halves or 8 sm.
1/2 tsp. salt
1/4 to 1/2 tsp. pepper
2 tbsp. olive or salad oil
2 tbsp. butter
3 tbsp. chopped fresh chives or green onions
2 tbsp. brandy (optional)
3 tbsp. chopped parsley
2 tsp. Dijon mustard
1/4 c. chicken broth
Juice of 1/2 lemon or lime

1. Place chicken breasts between waxed paper. Pound slightly with a mallet. Sprinkle with salt and pepper.

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

3. Cook chicken over high heat 4 minutes on each side. Do not over cook. Transfer to warm serving platter.

4. Add chives or green onion, juice and brandy. Cook 15 seconds stirring constantly.

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

6. Pour sauce over chicken and serve immediately. Serves 4.