4 lg. chicken breast (boneless)
1/2 tsp. salt
1/4-1/2 tsp. black pepper
2 tbsp. olive or salad oil
2 tbsp. butter
3 tbsp. chopped fresh chives or green onions
Juice 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

1. Place chicken breast between sheets of waxed paper or plastic wrap. Pound slightly with mallet. Sprinkle with salt and black pepper.

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

3. Cook chicken over high heat for 4 minutes on each side. Do not cook longer or they will be over cooked and dry. Transfer to warm serving platter.

4. Add chives or green onions, lime or lemon juice and brandy, if used, parsley and mustard to pan. Cook 15 seconds, whisking constantly.

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

6. Pour sauce over chicken. Serve immediately.