Chicken Breast Supreme

4 boneless skinless chicken breast halves

½ tsp. salt

¼ to ½ tsp. pepper

2 Tbsp. olive oil, divided

2 Tbsp. butter or margarine, divided

3 Tbsp. chopped green onions

Juice of half a lemon or lime

3 Tbsp. chopped parsley

2 tsp. Dijon mustard

¼ C. chicken broth

Flatten chicken breast to ¼ in. thickness.  Sprinkle with salt and pepper.  In a large nonstick skillet, heat 1 Tbsp. each oil and butter.  Cook chicken over high heat for 4 min. per side or until juices run clear.  Remove chicken top serving platter.  Add green onions, lemon juice, parsley, and mustard to skillet; cook and stir for 15 seconds.  Add chicken broth and remaining oil and butter; stir until smooth.  Pour sauce over chicken.