4 lg. boneless breasts
1/2 tsp. salt
1/4 to 1/2 tsp. black pepper
2 tbsp. butter
Juice of 1/2 lime or lemon
2 tsp. Dijon mustard
1/2 c. chicken broth
2 tbsp. oil
3 tbsp. chives or green onion
1 tbsp. chopped parsley

Place chicken halves between sheets of waxed paper. Pound lightly with mallet. Sprinkle with salt and pepper. Heat tablespoon oil and butter in large skillet. Cook chicken over high heat for 4 minutes on each side. Do not overcook. Transfer to warm serving platter.

Add chives or onions, lime or lemon juice, parsley and mustard to pan. Cool 15 seconds. Whisking constantly whisk in broth. Stir until sauce is smooth. Whisk in remaining butter and oil. Pour sauce over chicken. Serve immediately.