4 boneless skinless chicken breast halves (4 oz. each)
1/2 tsp salt
1/2 tsp pepper
2 tsp olive or canola oil
2 tsp stick butter or margarine
1 Tbsp lemon juice
1 Tbsp minced parsley
2 tsp dijon mustard
1/4 C reduced-sodium chicken broth
Directions
1. Flatten chicken to 1/4 inch thick; sprinkle both sides with salt and pepper.
2. In a skillet brown chicken in oil and butter over medium heat for 3-5 minutes or until juices run clear
3. Remove and keep warm
4. In same skillet, whisk lemon juice, parsley and mustard until blended
5. Whisk in broth and green onions; heat through
6. Serve over chicken
