BOURBON MUSTARD CHICKEN

4 chicken breast halves, boneless and skinless
1/4 cup firmly packed dark brown sugar
1/4 cup Dijon mustard
1/4 cup bourbon
2 green onion, thinly sliced
1 tsp salt
1 tsp Worcestershire sauce
1 tbsp butter
1 tbsp 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, Dijon mustard, bourbon, green onion, salt, and Worcestershire, stirring well. Brush mustard mixture evenly over both sides of breast halves. 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 heat. Saute chicken 3 to 4 minutes on each side, or until done. Remove chicken to a serving platter, and keep warm. Drain and discard pan drippings.

Add reserved marinade to skillet; bring to a boil, stirring constantly. Pour sauce over chicken. Serve immediately.

Servings: 4