Chicken Diane

4 large boneless chicken breast halves (or 8 small)
1/2 tsp salt
1/4 tsp black pepper
2 Tbsp olive or salad oil
2 Tbsp butter
3 Tbsp chopped chives or green onions
2 Tbsp brandy or cognac
3 Tbsp chopped parsley
Dijon-style mustard{2 tsp}
1/4 c chicken broth
1/2 lime lime juice

Place chicken breast halves between sheets of waxed paper and pound slightly with mallet. Sprinkle with salt and black pepper. Heat 1 Tbsp butter and 1 Tbsp olive or salad oil in large skillet. Cook chicken over high heat for 3 minutes on each side. Do not cook longer or they will be over cooked and dry. Remove chicken from pan. Add chives or green onions, lime juice, brandy, parsley and mustard to pan. Cook 15 second, whisking constantly. Whisk in broth. Stir until sauce is smooth. Whisk in remaining butter and oil. Pour sauce over chicken. Serve immediately.