4 lg. chicken breast halves (or 8 sm.)
1/2 tsp. salt
1/2 tsp. ground black pepper
2 tbsp. olive oil
2 tbsp. butter
4 tbsp. green onions, chopped
3 tbsp. parsley, chopped
Juice of 1/2 lemon
3 tbsp. brandy
2 tsp. 'hot' English-style mustard (prepared)
1/4 c. chicken broth

Slightly pound chicken with wooden mallet, sprinkle with salt and pepper. In a large skillet, heat 1 tablespoon each of olive oil and butter. Cook chicken over high heat for 3 minutes on each side, being careful not to over cook. Transfer to warm serving platter. To reserved juices add green onion, parsley, mustard, lemon juice and brandy; cook for 15 seconds whisking constantly. Whisk in chicken broth, remaining oil and butter. Whisk until sauce is smooth. Pour sauce over chicken and serve immediately. Serves 4.