Ingredients
4 boneless skinless chicken breast halves (4 ounces each)1/2 teaspoon salt1/2 teaspoon pepper2 teaspoons olive oil2 teaspoons butter1 tablespoon lemon juice1 tablespoon minced fresh parsley2 teaspoons Dijon mustard1/4 cup reduced-sodium chicken broth3 tablespoons chopped green onions
Preparation
Flatten chicken to 1/4-in. thickness; sprinkle both sides with salt and pepper. In a large nonstick skillet, brown chicken in oil and butter over medium heat for 3-5 minutes on each side or until a thermometer reaches 170°.
In the same skillet, whisk the lemon juice, parsley and mustard until blended. Whisk in broth and green onions; heat through. Serve with chicken.
