4 lg. boneless chicken breast halves or 8 sm.
2 tbsp. oil
2 tbsp. butter
3 tbsp. chopped chives or green onions
Juice of 1/2 lemon or lime
2 tbsp. brandy or cognac (optional)
3 tbsp. chopped parsley
2 tsp. dijon mustard
1/4 c. chicken broth

Place chicken breast halves between sheets of waxed paper or plastic. Pound slightly with mallet. Heat 1 tablespoon each of oil and butter in large skillet. Cook chicken over high heat for 2 minutes on each side. Don't cook longer or they will be overcooked and dry. Transfer to warm serving platter. Add chives (or onion), juice of lemon (or lime), brandy, parsley, and mustard to pan. Cook 15 seconds, whisking constantly. Whisk in broth. Stir until sauce is smooth. Whisk in remaining butter and oil. Pour sauce over chicken. Serves 4.