4 chicken breasts
1/4 c. butter, melted
1/4 c. lemon juice
2 tbsp. Worcestershire sauce
1 tbsp. Dijon mustard
1/2 tsp. salt
2 tbsp. chives
2 tbsp. parsley

Saute chicken for 10 minutes on each side. Remove to platter. Reserve drippings. Add remaining ingredients to drippings. Bring to a boil and pour over chicken.