Chicken Diane

I got this recipe back in university. I usually serve it with rice because I like the sauce. It is pretty simple, only takes about 20 minutes to get it ready (about the time it takes to cook rice).

4 boneless chicken breasts
fresh ground black pepper
2 tbsp olive oil
3 tbsp chopped fresh chives or green onions
juice of 1/2 lime (about 2 tbsp)
2 tbsp brandy
3 tbsp fresh parsley (1 tbsp dried)
2 tsp Dijon-style mustard
1/4 cup chicken broth
1 tbsp butter

Pound chicken breasts between sheets of wax paper or plastic wrap (I often just cut the chicken into smaller pieces). Sprinkle with fresh pepper. Heat olive oil in large skillet. Cook chicken over high heat for about 7 minutes per side. Add chives, lime juice, brandy, parsley and mustard to pan (I mix these together while the chicken is cooking). Cook 15 seconds, scrapping up the pan drippings. Whisk in broth, then butter. Stir until butter melts. Serve, spooning sauce over chicken (and rice, if you want)