1 lb boneless, skinless chicken breast halves
salt & pepper
2 Tbsp unsalted butter
2 Tbsp olive oil
6 Tbsp chopped fresh parsley
6 Tbsp chopped scallions (about 5)
3 Tbsp Dijon mustard
3 Tbsp lime juice
1/2 c low sodium chicken broth
1. Sprinkle chicken with salt & pepper. Warm 1 Tbsp each butter & olive oil in a large skillet over medium heat. Saute chicken until cooked through, turning once. Remove chicken and keep warm.
2. Reduce heat to medium-low, add remaining olive oil, parsley, scallions, mustard & lime juice to the skillet and cook, stirring for about 2 minutes until well blended and heated through. Be sure to scrape up and browned bits from the bottom of the pan. Increase heat to medium; add broth and remaining butter & cook, whisking until butter has melted and sauce is hot.
3. Divide chicken among 4 plates, spoon sauce on top and serve.