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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. do not cook longer or they will be dry. transfer to a warm serving platter. add chives, lime, brandy, 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.
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Controlled pour dispenser — drizzle olive oil without glugging
French-engineered grinding mechanism — lifetime pepper mill
Adjustable stand — hold cookbook or tablet at eye level while cooking
Fine oil mist for grilling, baking, salad — control without aerosol
Ultra-dark cocoa — Oreo-style cookies, dramatic black baked goods