4 Boneless chicken breasts
1/2 cup chicken stock
3 scallions cut to medium rings
2 Tbl dry parsley or 2 tsp fresh
2 Tbl brandy if desired
3 Tbl good Dijon mustard
2 Tbl lemon juice
2 Tbl Butter
butter, oil, salt, pepper
Pound breasts slightly until even thickness.
Salt and pepper breasts and fry in an even mixture of butter and oil til just done (about 4 min. per side). Remove and set in shallow dish.
While pan is still hot, leave fat and bits in from frying chicken, working quickly add scallions, lemon juice, parsley, brandy, and mustard. Stir quickly for about 30 seconds. Add chicken broth to hot pan, whisking up the brown bits in pan. Bring to quick simmer, add 2 Tbl of butter and whisk just until melted and creamy. Pour over chicken and ENJOY!