•· 4 Chicken breast halves -- skinned and boned
•· 1/4 cup Dark brown sugar -- firmly
•· 1tablespoon Dijon mustard
•· 1/4 cup Bourbon
•· 2 Green onions -- thinly sliced
•· 2 teaspoons soy sauce
•· 1 teaspoon Worcestershire sauce
•· 1 tablespoon Butter -- or margarine
•· 1 tablespoon Vegetable oil
Place chicken between 2 sheets of saran wraps; pound to 1/4" thickness, using a meat mallet.
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 frig 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. Serve over rice, or with baked sweet potato w/walnuts.