Chicken Athena

Photo: flickr user harry525

Ingredients

8 Boneless, Skinless Chicken Breast Halves

cup Butter or Margarine

3 tablespoons Lemon Juice

3 tablespoons Worcestershire Sauce

1 teaspoon Dijon Mustard

teaspoon Salt

1 teaspoon Chopped Chives

2 tablespoons Chopped Parsley

Preparation

Saute chicken breasts, 4 at a time, in butter in a large skillet a few minutes on each side, until they feel firm to the touch. Transfer to a serving platter; keep warm.

Pour off fat from skillet. Pour any juices that accumulate in serving platter back into skillet. Add lemon juice, Worcestershire sauce, mustard, and salt; bring to a boil. Stir in chives and parsley.

Pour over chicken breasts.