1/2 tsp. salt
2 tbsp. olive or salad oil
3 tbsp. chopped parsley
1/4 c. chicken broth
3 tbsp. chopped chives or green onions
4 large boneless chicken breasts
1/4 to 1/2 tsp. black pepper
2 tbsp. butter
2 tsp. Dijon mustard
juice of 1/2 lime or lemon

Place chicken breast halves between sheets of waxed paper or plastic wrap. Pound slightly with mallet. Sprinkle with salt and pepper. Heat 1 tablespoon each of oil and butter in large skillet. Cook chicken over high heat for 4 minutes on each side. Do not cook longer or they will be overcooked and dry. Transfer to warm serving platter. Add chives or green onion, lime or lemon juice, parsley and mustard to pan. Cook 15 seconds, whisking constantly. Whisk in broth. Stir until sauce is smooth. Whisk in remaining butter and oil. Pour sauce over chicken. Serve immediately.