4 lg. boneless chicken breast halves (1 1/2 to 2 lbs.)
1/2 to 1 tsp. salt
1/4 to 1/2 tsp. black pepper
2 tbsp. olive oil
3 tbsp. butter
3 tbsp. chopped fresh chives or green onions
Juice of 1 lime
2 tbsp. brandy
3 tbsp. chopped parsley
1 tsp. Dijon style mustard or French's mustard
1/4 c. chicken broth

Sprinkle chicken breast halves with salt and pepper. Heat 2 tablespoons each of oil and butter in large skillet. Cook chicken, covered, over high heat, for 15 minutes on each side. Do not cook longer or they will be overcooked and dry. Transfer to warm serving platter. Add chives or onions, lime juice, brandy, parsley and mustard to pan. Cook 15 seconds whisking constantly. Whisk in broth. Stir until sauce is smooth. Whisk in remaining butter. Pour sauce over chicken and serve immediately. Serves 4.