4 lg. boneless, skinless chicken breast halves (no fat or tendons) or 8 sm.
1/2 tsp. salt
1/2 tsp. black pepper
2 tbsp. olive oil
2 tbsp. butter
3 tbsp. chopped fresh chives or green onions
Juice of 1/2 lime or lemon
2 tbsp. brandy or cognac (or white wine)
3 tbsp. chopped fresh parsley (or 3 tsp. diced)
1/4 to 1/2 c. chicken broth

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

Heat 1 tablespoon each oil and butter in large skillet. Cook chicken over high heat until just done through. Transfer to warm serving platter. Tent with aluminum foil to keep warm.

Add green onions (or chives), lime juice, brandy, parsley and mustard to pan. Cook 15 seconds, whisking constantly. Whisk in broth. Stir until smooth. Whisk in remaining 1 tablespoon oil and butter. Pour sauce over chicken and serve immediately. 4 servings.