Heat oil in a medium skillet over medium-high. Add chicken and cook 6 minutes or until brown, flip, cover, and cook another 6 minutes or until almost cooked thru. Remove chicken to a small plate and tent with foil.
For the sauce:
Melt butter in same skillet over medium heat. Stire in shallot and garlic, cook 30 seconds. Turn off heat, deglaze skillet with brandy, scraping up any browned bits on bottom. Return skillet to heat and boil brandy 30 seconds. Whisk in dijon mustard & worcestershire sauce.
Turn of fheat, whisk in half & half or heavy cream and parsley. Return skillet to heat to slightly thicken sauce; season with salt and pepper.
Return chicken to skillet, turn to coat, turn down heat and cover to keep warm but do not boil.
Cook fresh linguini according to directions. Reserve 1/3 cup pasta water, then drain pasta.
Toss pasta with truffle butter parsley, chives and oil. Add pasta water a tablespoon at a time to loosen suace, if needed. Season pasta with salt and pepper.
Plate up chicken, top with sauce. Serve alongside linquine.