4 lg. boneless chicken breasts
1/2 tsp. salt
1/4 tsp. pepper
2 tbsp. oil
2 tbsp. butter
3 tbsp. chopped chives or onions
Juice of 1/2 lime or lemon
3 tbsp. chopped parsley
2 tsp. Dijon mustard
1/4 c. chicken broth

Sprinkle chicken with salt and pepper. Heat 1 teaspoon each of oil and butter in skillet. Cook chicken until brown and tender. Remove. Add onions, lemon juice, parsley and mustard to skillet. Cook until onions are tender. Stir in broth. Stir until sauce is smooth. Whisk in remaining butter. Pour sauce over chicken.