Chicken with Green Peppercorn Sauce

4 thin whole chicken cutlets       flour

1 egg                                              fresh breadcrumbs

2 Tablespoons butter                 1 Tablespoon oil

2 Scallions                                    ½ Cup broth

¼ Cup wine                                  1 T  Cognac   / Brandy  

2 T Digon mustard                      Salt & Pepper

1 T Wine vinegar                         ½ C. Cream (optinal)

Pound chicken cutlets to 1/8” thickness. Dredge in four; dip in beaten egg and roll in fresh breadcrumbs. Set aside to dry.

In a skillet, over high heat, melt butter with oil. Cook 2 cutlets at a time, browning each side. Add more butter if necessary. Remove cutlets to serving place. Reduce heat to medium. Saute scallions until tender. Add stock and remaining ingredients to de-glaze the pan. Reduce heat to low and add chicken to heat through. To serve, spoon chicken and sauce on to warm platter.