4 skinless, boneless chicken breasts
Salt & pepper
1 tbsp. olive oil
3/4 c. dry white wine
1 tbsp. fresh lemon juice
2 tsp. Dijon mustard
2 tbsp. butter, cut into sm. pieces

1. Pound each breast to about 1/4" thickness. Season with salt and pepper.

2. In skillet heat 1/2 tablespoon olive oil. Saute chicken over moderately high heat until golden brown; about 1 1/2 minutes per side. Saute remaining chicken in the remaining olive oil.

3. Remove chicken and place on platter.

4. Add the wine and lemon juice to the skillet and cook over high heat. Cook about 2 minutes then whisk in the mustard. Remove pan from heat and whisk in butter. Add any juices from the chicken. Season with salt and pepper and spoon over chicken.