4 lg. boneless chicken breasts, cut in half
1/2 tsp. salt
1/2 tsp. pepper
2 tbsp. oil (olive oil preferred)
2 tbsp. butter
3 tbsp. chopped chives or green onion
Juice of 1/2 lemon or lime
3 tbsp. parsley
2 tsp. Dijon-style mustard
1/4 c. chicken broth
2 tbsp. any flavor fruit brandy (optional)

Place chicken breast halves between sheets of waxed paper and pound slightly with mallet. Sprinkle with salt and pepper. Heat 1 tablespoon each of oil and butter in large skillet. Cook chicken over high heat for 3 minutes on each side. Transfer to warm serving platter.

Add chives or green onion, lime or lemon juice and brandy, if used, parsley and mustard to pan. Cook 15 seconds, whisking constantly. Whisk in broth. Stir until sauce is smooth. Whisk in remaining oil and butter. Pour over chicken. Serve immediately. Serves 4.