4 lg. chicken breasts or 8 sm. (boneless)
2 tbsp. butter
2 tbsp. brandy or cognac
1 tsp. Dijon mustard
2 tbsp. olive or salad oil
1/2 c. sliced mushrooms
Dash of lemon juice
2 minced garlic cloves
1/4 c. or more chicken broth
3 tbsp. chopped green onions
2 tbsp. chopped parsley
1/2 tsp. pepper
Sm. amt. of flour
Salt to taste
Bread crumbs (opt.)

Pound breasts lightly between sheets of waxed paper with a mallet. Season with salt and pepper. (Coat with bread crumbs if used.) Heat 1 tablespoon each of butter and oil. Cook chicken over high heat for 2 minutes on each side. Do not overcook. Transfer to warm serving platter. Add onions, lemon juice, mushrooms, parsley, garlic and mustard to pan.

Cook 15 seconds, whisking constantly. Whisk in broth, flour to thicken slightly, brandy, remaining butter and oil and stir until smooth. Pour sauce over chicken and serve immediately. Serve with long grain and wild rice or noodles and green vegetables.