1/4 c. Dijon mustard
1/4 c. bourbon
1/4 c. dark brown sugar
1 tsp. Worcestershire sauce
1 tsp. salt
2 scallions, thinly sliced
4-6 boneless, skinless chicken breast halves, pounded 1/4 inch thick
1 tbsp. butter
1 tbsp. oil

Combine mustard, bourbon, brown sugar, Worcestershire, salt and scallions in a non-metal dish. Place chicken in mixture, turning to coat. Cover and marinate at least 1 hour. Reserve marinade.

Heat butter and oil in heavy skillet over medium-high heat. Saute chicken 3-4 minutes each side until golden. Remove chicken. Pour off fat. Add marinade. Stir and heat to boiling. Serve over chicken. Serves 4-6.