4 lg. skinless, boneless chicken breasts
1 tbsp. olive oil and 1 tbsp. butter
Salt and pepper
3 tbsp. chopped chives or green onions
Juice of 1 lemon or lime
3 tbsp. chopped parsley
2 tbsp. brandy or cognac (optional)
2 tsp. Dijon style mustard
1/4 c. chicken broth
1 tbsp. oil
1 tbsp. butter

Pound chicken slightly and sprinkle with salt and pepper. Heat oil and butter in skillet and saute chicken over high heat on each side until done and remove from pan. Add chives or onions, lemon or lime juice, parsley, cognac or brandy and mustard to pan and cook 15 minutes. Whisk in chicken broth, butter and oil until smooth. Pour over chicken and serve.