1 tbsp. oil
4 pounded boneless, skinless breasts
2 bunches green onions, chopped fine
1 clove garlic, minced
1/2 bunch parsley, finely chopped
2 tbsp. Dijon mustard
Black pepper

Add oil to non-stick frying pan on medium heat. Add onion, garlic, and pepper and saute.

Spread mustard on plate and parsley on another. Coat chicken with mustard and dust with parsley.

Lay in pan on top of onion mixture and cook. Turn up heat and turn breasts every couple of minutes until brown and done.