Ingredients
3-4 boneless, skinless chicken breasts, cut in half lengthwise to make cutlets or pounded flat
2 tablespoons olive oil
1 tablespoon butter
2 green onions, sliced
1 clove garlic, minced
1/2 cup white wine
1/2 cup half and half
3 tablespoons Dijon mustard
Salt and pepper

Instructions
1. Season chicken with salt and pepper. In large skillet heat olive oil and butter over medium heat.

2. Add chicken and cook until golden brown on both sides. Remove chicken to a plate and cover with foil to keep warm.

3. Add green onions and garlic to same skillet. Sauté quickly and add white wine. Boil rapidly and reduce to syrup. Add half-and-half and mustard, stir. Return chicken breast to pan and simmer gently until just heated through.  



Comments
This recipe is from foodnetwork.com.  The flavor of the sauce was great and it paired very well with the Honey-Glazed Wax Beans that are shown in this picture.  This chicken would also work well served with rice or egg noodles.