| Flatten chicken to ¼-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 juices run clear. Remove and keep warm. In
the same skillet , whisk the lemon juice, parsley and mustard
until blended. Whish in broth and green onions: heat through.
Serve over chicken. Makes 4 servings. |
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