1/2 tsp. salt
1/4 tsp. black pepper
2 tbsp. butter
Juice 1/2 lemon or lime
2 tsp. Dijon-style mustard
4 lg. boneless chicken breast
2 tbsp. cooking oil
3 tbsp. chopped green onions
3 tbsp. chopped parsley
1/4 c. chicken broth

Cut chicken breast into halves. Place the chicken between sheets of wax paper and pound slightly with a mallet. Then sprinkle with salt and black pepper. Heat 1 tablespoon of oil and butter. Cook chicken on high for 4 or 5 minutes on each side. Put on warm platter. Mix onion, lemon or lime juice, parsley, and mustard in pan where the chicken was cooked, stir constantly for 15 seconds, then add broth and the remaining oil and butter. Pour over chicken hot. Serves 4.