4 lg. boneless chicken breast halves
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 or green onions
Juice of 1/2 lime or lemon
3 tbsp. chopped parsley
2 tsp. Dijon-style mustard
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 pepper. Heat 1 teaspoon oil and 1 teaspoon butter in large skillet. Cook chicken over high heat for 4 minutes on side. Do not cook longer or they will be over cooked and dry.

Transfer to warm serving platter. Add chives or green onion, and lime juice; if used, parsley and mustard to pan. Cook 15 seconds whisking constantly. Whisk in broth. Stir until sauce is smooth. Whisk in butter and oil. Pour sauce over chicken. Serve immediately.