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

Place chicken breasts between sheets of wax paper or plastic wrap. Pound slightly with mallet. Sprinkle with salt and pepper. Heat 1 tablespoon each of oil and butter in a large skillet. Cook chicken over high heat for 2 minutes on each side. Transfer chicken to a warm serving platter.