4 lg. boneless chicken breast halves or 8 sm.
1/2 tsp. salt
1/2 tsp. black pepper
2 tbsp. salad oil
2 tbsp. butter
3 tbsp. chopped onion
3 tbsp. chopped parsley
2 tsp. Dijon mustard
1/2 c. chicken broth
2 tbsp. lemon juice

Place chicken breast halves between sheets of waxed paper. Pound slightly with mallet. Sprinkle with salt and pepper.

Heat 1 tablespoon each of oil and butter in large skillet. Cook chicken over high heat for 2 minutes on each side. Do not overcook. Transfer to warm serving platter. Add onions, lemon juice, parsley and mustard to pan. Cook a few seconds whisking constantly. Whisk in chicken broth, stir until sauce is smooth. Whisk in remaining butter and oil. Pour sauce over chicken and serve.