4 lg. boneless or 8 small breasts
2 tbsp. olive oil
2 tbsp. butter
3 tbsp. chives
1/2 lime or lemon juice
2 tbsp. cognac or brandy
3 tbsp. parsley
2 tbsp. dijon mustard
1/2 tsp. salt and pepper
1/4 c. chicken broth

Pound chicken slightly with mallet until flattened. Sprinkle with salt and pepper. Heat 1 tablespoon each oil and butter in large skillet. Cook chicken over high heat for 3 minutes each side. Transfer to warm serving dish. Add chives, juice and cognac to pan for 15 seconds, whisking constantly. Add broth and mustard, stir until sauce is smooth. Whisk in remaining butter and oil. Pour sauce over chicken and serve.