4
large boneless chicken breast halves or 8 small
1/2
tsp salt
1/4 to 1/2
tsp black pepper
2
tbsp olive oil 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 chopped parsley
2
tsp Dijon-style mustard
1/4
c ck broth
Place ck breast between sheets of waxed paper or plastic wrap. Pound slightly with mallet. Sprinkle with salt and pepper. Heat 1 tbsp each of oil and butter in large skillet. Cook ck over high heat for 4 min on each side, do not cook longer or they will be over cooked. Transfer to warm serving platter. Add chives,lime juice and brandy, if used, parsley and mustard to pan.
