(Nutrition information is calculated using an ingredient database and should be considered an estimate.)
Cut each chicken breast, on an angle, into 4 slices.
Heat 1/2 the Flora in a large frying pan over medium-high heat. Cook chicken for 3 minutes each side or until golden. Transfer to a plate.
Add remaining Flora to pan. Cook for 1 minute or until melted. Add eschalot and garlic. Cook for 2 minutes or until eschalot softens. Carefully add brandy (sauce may flare up at this stage). Cook for 1 minute or until reduced slightly. Stir in mustard, Worcestershire sauce and cream. Bring to a simmer.
Return chicken to pan. Reduce heat to medium. Simmer, covered, for 4 to 5 minutes or until chicken is cooked through. Sprinkle with chives. Serve with broccolini and mash.