Place chicken between 2 sheets of waxed paper and pound to about 1/4-inch
thickness, using a meat mallet or rolling pin.
Place chicken in a shallow nonreactive baking dish. Combine brown sugar, Dijon mustard,
bourbon, green onions, salt, and Worcestershire sauce; stirring
Spoon mustard mixture evenly over both chicken breast
Cover and marinate in refrigerator for 1 hour.
Remove chicken from marinade, reserving marinade.
Combine butter and oil in a large skillet, and place over medium high
Saute chicken 3 to 5 minutes on each side or until done. Remove
chicken to a serving platter, and keep warm. Drain and discard pan drippings.
reserved marinade to the skillet; bring to a boil, stirring constantly. Boil for 1 minute.
Pour sauce over chicken.
Adapted from "Gatherings" by the Junior League of Milwaukee, WI
Calories per serving: 308
Fat per serving: 10.4g