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Place The Chicken Breasts Between Two Sheets Of Waxed Paper; Flatten Evenly With A Mallet. Sprinkle Both Sides With Salt And Pepper. In A Large Skillet, Heat 1 Tablespoon Each Of Butter And Oil; Brown Chicken Over Medium-High Heat For About 6 Minutes On Each Side Or Until Juices Run Clear. Remove And Keep Warm. Stir Broth, Chives, Parsley, Lime Juice, Basil, Mustard And Remaining Butter And Oil Into Drippings; Cook And Stir Until Butter Is Melted. Serve Over Chicken.
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