4 large or 8 small boneless chicken breast halves
1/2 t. salt
1/2 t. black pepper
2 T. olive oil
2 T. butter
3 T. chopped fresh chives or green onion
juice of 1/2 lime or lemon
2 T. brandy or cognac, optional
3 T. chopped fresh parsley
2 t. dijon mustard
1/4 C. chicken broth

Place chicken breast halves between sheets of waxed paper or plastic wrap. Pound slightly with mallet. Sprinkle with salt and black pepper. Heat 1 T. each of olive oil and butter in a large skillet. Cook chicken over high heat 5 minutes per side or untill done. Remove chicken to warm serving platter. Add chives or green onion, lime or lemon juice, brandy (if used), parsley and mustard to pan. Cook 15 seconds whisking constantly. Whisk in broth, stir untill sauce is smooth. Whisk in remaining olive oil and butter. Pour sauce over chicken.