4 lg. or 8 sm. boneless chicken breast halves
Salt & pepper
2 tbsp. olive or salad oil
2 tbsp. butter
3 tbsp. chopped green onions
2 tbsp. lime or lemon juice
3 tbsp. chopped parsley
2 tsp. Dijon style mustard
1/4 c. chicken broth

Place breasts between waxed paper and pound to even thickness. Sprinkle with salt and pepper. Heat 1 tablespoon oil and 1 tablespoon butter in skillet. Cook chicken on medium high heat for 2 minutes on each side. Do not over cook. Transfer to warm plate. Add more oil and butter to pan as necessary. Add onions, lime juice, parsley and mustard to pan. Cook about 15 to 30 seconds, stirring constantly. Stir in broth. Pour sauce over chicken and serve. (I like more sauce, so I double the sauce recipe.)