4 lg. boneless chicken breast halves or 8 sm.
1/2 tsp. salt
1/4 to 1/2 tsp. black pepper
2 tbsp. olive or salad oil
2 tbsp. butter
3 tbsp. chopped green onions
Juice of 1/2 lemon
3 tbsp. chopped parsley
2 tsp. Dijon-style mustard
1/4 c. chicken broth

Place chicken breast halves between sheets of waxed paper. Pound slightly with mallet. Sprinkle with salt and black pepper. Heat 1 tablespoon oil and 1 tablespoon butter in large skillet. Cook chicken over high heat for 2 minutes on each side. Do not cook longer or they will be over cooked and dry. Transfer to warm serving platter.

Add green onion, lemon juice, parsley and mustard to pan. Cook 15 seconds, whisking constantly. Whisk in broth. Stir until sauce is smooth. Whisk in remaining butter and oil. Pour sauce over chicken. Serve immediately. Serve with noodles, broccoli and a salad.