4 boneless chicken breasts
1/2 tsp. pepper
2 tbsp. butter
1/2 tsp. lemon juice
2 tsp. Dijon mustard
2 tbsp. oil
3 tbsp. green onions
3 tsp. chopped parsley
1/4 c. chicken broth

Pound chicken flat. Heat 1 tablespoon oil and butter in large skillet. Cook chicken 2 minutes on each side over high heat - no more than 2 minutes. Transfer to serving platter. Add green onions, lemon juice, parsley and mustard to pan. Cook 15 minutes stirring constantly. Whisk in broth. Stir until smooth. Add remaining oil and butter. Pour over chicken and serve.