4 large boneless chicken breast halves
1/2 tsp salt
1/2 tsp black pepper
2 Tbsp olive oil
2 Tbsp butter
3 Tbsp chopped green onions
Juice of half a lemon
2 Tbsp brandy or cognac
3 Tbsp chopped parsley
3 Tbsp chopped parsley
2 tsp Dijon mustard
1/4 cup chicken broth
Place chicken breast halves between plastic wrap. Pound slightly with mallet
Sprinkle with salt and black pepper
Heat 1 tablespoon of oil and 1 tablespoon of butter in a large skillet
Cook chicken over high heat for 2 minutes on each side. Place on platter
Add green onion, lemon juice, brandy, parsley, and mustard to pan.
Cook 15 minutes, whisk as it cooks
Whisk in broth. Stir until sauce is smooth. Whisk in remaining butter and oil
Pour sauce over chicken
Serve immediately