Company's Coming Chicken Breasts

Ok, so you're reading the recipe and this sounds like "Steak Diane"; you're right. But please, who the heck was Diane ... why did someone name a steak after her and would you really want your name after "chicken breasts"? Nah, I'm calling this "Company's Coming Chicken Breasts". While you might make it for your family instead of company; that's ok, it's still a nice fancy way to cook up chicken.

Company's Coming Chicken Breasts Serves 4

4 large 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 onions
juice of 1 lime
2 T. brandy or cognac (optional)
3 T. chopped parsley
2 t. Dijon-style mustard
1/4 c. chicken broth

1. Place chicken breast halves between sheets of waxed paper. Pound slightly with mallet. Sprinkle with salt and black pepper.
2. Heat 1 T. each of olive oil and butter in large skillet.
3. Cook chicken over high heat for 4 minutes, each side. Do not cook longer or they will be over-cooked and dry. Transfer to a warm serving platter.
4. Add chives or green onion, lim juice and brandy, if used, parsley and mustard to the pan. Cook for 15 seconds, whisking constantly.
5. Whisk in broth. Stir until sauce is smooth. Whisk in remaining butter and oil .
6. Pour sauce over chicken. Serve immediately.

This dish is good served with a fresh salad, steamed veggies and either rice or noodles.