4 lg. boneless chicken breast or 8 sm.
1/2 tsp. salt
1/4 to 1/2 tsp. black pepper
2 tbsp. olive or salad oil
2 tbsp. butter
3 tbsp. chopped fresh chives
Juice of 1/2 lime or lemon
2 tbsp. brandy or cognac, optional
3 tbsp. chopped parsley
2 tsp. Dijon-style mustard
1/4 c. chicken broth

Place chicken breast halves between sheets of wax 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 2 minutes each side. Do not cook longer or they will be overcooked and dry. Transfer to warm serving platter. Add chives, lime juice, brandy, if used, and mustard to pan. Cook at seconds, whisking constantly. Whisk in broth. Stir until sauce is smooth. Whisk in remaining butter and oil. Pour sauce over chicken. Serve immediately.