8 thin sliced boneless chicken breasts
1/2 tsp. salt
1/2 tsp. pepper
2 tbsp. olive oil
2 tbsp. butter
3 tbsp. chopped scallions
Juice of 1/2 lemon
3 tbsp. parsley
2 tsp. Dijon mustard
1/4 chicken broth

Heat 1 tablespoon each of oil and butter in large skillet. Cook chicken over high heat for 2 minutes on each side. Transfer to warm serving platter. To skillet add green onions, lemon, parsley and mustard. Cook 15 seconds, whisking constantly. Whisk in broth. Stir until sauce is smooth. Whisk in remaining butter and oil. Pour sauce over chicken. Serve immediately.

(Stroudsburg)