Chicken Breasts Diane

This is a recipe my mom picked up years ago, and it's great! It's hearty, uses basic ingredients, is quick, and a little different to mix things up. Serves 4.

4 boneless, skinless chicken breasts
1/2 teaspoon each salt and pepper
2 tablespoons olive oil
2 tablespoons butter
3 tablespoons chopped chives or green onions
juice of 1/2 lime or lemon
2 tablespoons brandy (optional)
3 tablespoons fresh parsley, chopped
2 teaspoons dijon mustard
1/4 cup chicken broth

Flatten chicken breasts slightly and sprinkle with salt and pepper. Heat 1 tablespoon each of oil and butter in a skillet and cook two chicken breasts four minutes on each side. Remove from heat and repeat with remaining chicken breasts. Remove chicken and keep warm.

Add chives, juice, brandy, parsley, and mustard to the skillet juices. Cook 15 seconds. whisking. Whisk in broth until smooth. Add remaining oil and butter.