4 lg. boneless break halves or 8 sm.
1/4 to 1/2 tsp. pepper
3 tbsp. butter
Juice of 1/2 lime or lemon
2 tbsp. brandy or cognac
3 tbsp. chopped parsley
2 tsp. Dijon-style mustard
1/4 c. chicken broth
1/2 tsp. salt
2 tbsp. olive oil
3 tbsp. fresh chopped chives

Place chicken between sheets of wax paper and pound with mallet. Sprinkle with salt and pepper. Heat 2 tablespoon of oil and butter in skillet. Cook chicken over high heat for 4 minutes on each side. Do not cook longer. Place on warm plate. Add chives, lime juice, brandy, parsley and mustard to pan. Cook 15 seconds, whisking constantly. Whisk in broth. Stir until smooth. Whisk in remaining butter and oil. Pour over chicken.