4 lg. boneless chicken breast
1/2 tsp. salt
1/4 tsp. black pepper
2 tbsp. olive or salad oil
2 tbsp. butter
3 tbsp. chopped fresh chives or green onions
1/2 c. lemon juice
2 tbsp. wine or brandy (opt.)
3 tbsp. chopped parsley
2 tsp. Dijon style mustard
1/4 c. chicken broth

Place chicken between waxed paper, pound slightly. Sprinkle with salt and black pepper.

Heat 1 tablespoon each of oil and butter in a large skillet. Cook chicken over high heat for 4 minutes on each side. Do not over cook! Transfer to serving platter. Add chives or green onions, lemon juice, parsley and mustard to pan. Cook 15 seconds. Whisk constantly. Add broth. Stir until sauce is smooth. Whisk in remaining butter and oil. Pour sauce over chicken. Serve with noodle, tomato sauce, steamed broccoli and a fresh salad.