4 large boneless, skinless chicken breasts s&p to taste (light s&p if including capers) 2 T EVOO 3 T chopped green onion 1 T lemon juice 2 T brandy or sherry 3 T chopped fresh parsley (or cilantro) 2 T capers 2 t dijon mustard 1/4 c chicken broth

Pound chicken breasts and sprinkle lightly with s&p. Heat oil in skillet over high heat and brown chicken @4 min on each side until done (don't overcook). Transfer to warm platter. Add green onion, lemon juice, parsley, capers, and brandy to pan. Whisk in broth and mustard. Pour over chicken and serve immediately.