4 lg. or 8 sm. chicken breast halves
1/2 tsp. salt
1/4 tsp. black pepper
Juice of 1/2 lime or lemon
2 tbsp. brandy or cognac (optional)
3 tbsp. chopped parsley
2 tsp. Dijon style mustard
2 tbsp. olive or salad oil
2 tbsp. butter
3 tbsp. chopped chives or green onions
1/4 c. chicken broth

Place chicken breast halves between sheets of waxed paper or plastic wrap. Pound slightly with mallet, sprinkle with salt and black pepper. Heat 1 tablespoon each of oil and butter in large skillet. Cook chicken over high heat for 2 minutes on each side. Do not cook longer or they will be over cooked and dry. Transfer to warm serving platter. Add chives or green onion, lime juice, and brandy, parsley, and mustard to pan. Cook 15 seconds, whisking constantly. Whisk in broth. Stir until sauce is smooth. Whisk in remaining batter and oil. Pour sauce over chicken. Serve immediately. Serves 4.