Chicken Breasts Bridget

• 4 large boneless chicken breast halves
• 1/2 tsp. salt
• 1/2 tsp. black pepper
• 2 Tbsp. olive oil
• 2 Tbsp. butter
• 3 Tbsp. green onions
• juice of 1/2 lemon
• 2 Tbsp. wine (optional)
• 3 Tbsp. chopped parsley
• 2 tsp. Dijon mustard
• 1/4 c. chicken broth

1. Pound chicken breasts thin.
2. Sprinkle with salt and pepper. Heat 1 teaspoon each of oil and butter in large skillet.
3. Cook chicken over high heat for 4 minutes on each side.
4. Transfer to warm platter.
5. Add green onions, lemon juice, wine, parsley and mustard to pan.
6. Cook 15 seconds, stirring constantly.
7. Whisk in broth.
8. Stir until sauce is smooth.
9. Whisk in remaining butter and oil. Pour sauce over chicken and serve immediately.

chicken breast halves, salt, black pepper, olive oil, butter, green onions, lemon, wine, parsley, mustard, chicken broth

Taken from www.cookbooks.com/Recipe-Details.aspx?id=818296 (may not work)