4 lg. boneless chicken breast halves
1/2 tsp. salt
1/4 tsp. pepper
2 tbsp. salad oil
2 tbsp. butter
3 tbsp. chopped green onion
Juice of 1/2 lemon
3 tbsp. chopped parsley
2 tsp. Dijon mustard
1/4 c. chicken broth

Pound chicken breasts flat and sprinkle with salt and pepper. Heat 1 tablespoon each oil and butter in skillet. Cook chicken on high for 2 minutes each side (do not overcook or chicken will dry out.) Transfer to warm platter. Add green onion, lemon juice and mustard to skillet and cook 15 seconds, stirring constantly. Stir in chicken broth until smooth. Stir in remaining oil and butter. Pour sauce over chicken and serve!