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• 4 large boneless skinless chicken breast halves
• 1/2 teaspoon salt
• 1/2 teaspoon fresh coarse ground black pepper
• 2 tablespoons olive oil
• 2 tablespoons butter
• 3 tablespoons chopped chives
• 1/2 lime, juice of
• 2 tablespoons brandy
• 3 tablespoons chopped fresh parsley
• 2 teaspoons Dijon mustard
• 1/4 cup chicken broth

 

1. Place chicken breast halves between wax paper and pound slightly with mallet.
2. Sprinkle with salt and pepper.
3. Heat 1 Tbsp each oil and butter in large skillet.
4. Cook chicken over high heat 4 minutes each side.
5. Do not cook longer or they will be dry.
6. Transfer to a warm serving platter.
7. Add chives, lime, brandy, parsley, and mustard to pan, whisking constantly for 15 seconds.
8. Whisk in broth.
9. Stir until sauce is smooth.
10. Whisk in remaining butter and oil.
11. Pour sauce over chicken and serve immediately.