Bourbon Mustard Chicken

• 4 Chicken breast halves -- skinned and boned
• 1/4 cup Dark brown sugar -- firmly
• 1/4 cup Dijon mustard
• 1/4 cup Bourbon
• 2 Green onions -- thinly sliced
• 1 teaspoon Salt
• 1 teaspoon Worcestershire sauce
• 1 tablespoon Butter -- or margarine
• 1 tablespoon Vegetable oil

Place chicken between 2 sheets of waxed paper; pound to 1/4-inch thickness, using a meat mallet or rolling pin.
Place chicken in a shallow baking dish. Combine brown sugar, mustard, bourbon, green onions, salt, and Worcestershire sauce; stirring well. Brush mustard mixture evenly over both sides of chicken breast halves. Cover and marinate in refrigerator for 1 hour.
Remove chicken from marinade, reserving marinade.
Combine butter and oil in lg. skillet, and place over med-high heat.
Saute chicken 3 to 4 mins. on each side or until done. Remove chicken to a serving platter, and keep warm. Drain and discard pan drippings. Add reserved marinade to a skillet; bring to a boil, stirring constantly. Pour sauce over chicken.
Source - "Gatherings" by the Junior League of Milwaukee, WI
As posted by S. Woodward