For 4 servings you will need:
-4 lg boneless chicken breast halves or 8 small
- 1/2 tsp salt
-1/4 to 1/2 tsp black pepper
-2 Tbsp olive or salad oil
-2 Tbsp butter or margarine
-3 Tbsp chopped fresh chives or green onions
-juice of 1/2 lime or lemon
-2 Tbsp brandy or cognac optional
-3 Tbsp chopped parsley
-2 tsp Dijon-style mustart
-1/4 cup 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 tblspoon each of oil and butter in large skillet
Cook chicken over high heat for 2 minutes on each side. Do not cook longer or they will become overcooked and dry. Transfer to warm serving platter.
Add chives or green onion, lime juice and brandy, if used, parsley and mustard to pan. Cook 15 seconds whisking constantly.
Whisk in broth. Stir until sauce is smooth. Whisk in remaining butter and oil. Pour sauce over chicken - serve immediately.
Good with Noodles w/tomato sauce, steamed broccoli and a salad.
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