4 lg. chicken breast halves
1/2 tsp. salt
1/4 tsp. black pepper
2 tbsp. olive oil
2 tbsp. butter
3 tbsp. chopped green onions or fresh chives
Juice of 1/2 lime
3 tbsp. chopped parsley
2 tsp. Dijon-style mustard
1/4 c. chicken broth

Slightly pound chicken breast with mallet. Sprinkle with salt and pepper. Heat 1 tablespoon each of oil and butter in large skillet. Cook chicken over high heat - be careful not to overcook.

Transfer to warm platter. Add green onions (or chives), lime juice, parsley, and mustard to pan. Cook 15 seconds, whisking constantly. Whisk in broth. Stir until sauce is smooth. Whisk in remaining tablespoons of oil and butter. Pour over chicken and serve.