4 boneless breasts or thighs of chicken
1/2 c. vegetable oil
2 tsp. Worcestershire sauce
1 med. grated onion
2 tsp. Dijon mustard
6 tsp. melted butter
1/4 c. minced scallions
1/2 tsp. tarragon
1 tsp. fresh chopped parsley

Flatten chicken to a 1/4 inch thickness with meat pounder or tenderizer. Combine vegetable oil, Worcestershire sauce, onion and mustard. Pour over the chicken in baking pan. Marinate 15 minutes or longer, turning once. Grill over hot coals or hot skillet, basting often, about every 8 minutes per side until tender. Combine scallion butter ingredients (last 4 listed). Heat, pour over cooked chicken before serving.