4 Servings 20 min Cook
8 Breast, bone and skin removed Chicken Breast
1/2 Tsp Salt
1/2 Tsp, ground Pepper
2 Tbsp Olive Oil
2 Tbsp Butter
3 Tbsp chopped Chives
1/2 Fruit (2" dia) Limes
3 Tbsp Parsley
2 Tsp Dijon Mustard
1/4 Cup Chicken Broth
1 Fl oz Rum
Place chicken breast halves between wax paper and pound slightly with mallet.
Sprinkle with salt and pepper
Heat 1 tbsp each oil and butter in large skillet.
Cook chicken over high heat 4 minutes each side or until cooked through and no longer pink.
Transfer to a warm serving platter.
Add chives, lime, rum (you can also use brandy or wine), parsley, and mustard to pan, whisking constantly for 15 seconds.
Whisk in broth.
Stir until sauce is smooth.
Whisk in remaining butter and oil
Pour sauce over chicken and serve immediately.