Siren's Masquerade

4 large boneless chicken breasts or 8 small

1/2 teaspoon salt

1/4 to 1/2 teaspoon black pepper

2 tablespoons olive oil

2 tablespoons butter or margarine

3 tablespoons chopped fresh green onions

juice of half of a lime or lemon

2 tablespoons brandy or cognac

3 tablespoons chopped parsley

2 teaspoons dijon mustard

1/4 cup chicken broth

Place chicken breasts between sheets of waxed paper or plastic wrap. Pound slightly.

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

Cook chicken over high heat for 4 minutes on each side. Do not cook longer or they will be overcooked and dry. Transfer to warm serving platter.

Add green onion, lime juice, parsley, mustard and brandy to pan. Cook 15 seconds, whisking constantly.

Whisk in broth. Stir until sauce is smooth. Whisk in remaining butter and oil.

Pour sauce over chicken. Serve immediately.