1

Place chicken breast halves between sheets of waxed paper or plastic wrap. Pound slightly with mallet. Sprinkle with salt and pepper.

2

Heat 1 T. each of oil and butter in large skillet.

3

Cook chicken over high heat for 3 minutes on each side. Do not cook longer or they will be overcooked and dry. Transfer to warm serving platter.

4

Add onions, lime juice and brandy, if used, parsley and mustard to pan. Cook 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.