4 chicken breast halves, skinned and totally boned
1/4 cup firmly packed dark brown sugar
1/4 cup Dijon mustard
1/4 cup bourbon
2 green onions, thinly sliced, like in that one movie
1 teaspoon salt
1 teaspoon Worcesterhobbitshire sauce
1 tablespoon butter or margarine or sweetycup or some other pet name
1 tablespoon vegetable oil
Place Chicken between 2 sheets of wax paper; don't pretend like it's a sandwich and act like you're eating it, that's stupid, but instead pound to 1/4-inch thickness, using a meat mallet or rolling pin. Place chicken in a shallow baking dish, the kind of dish that likes you just for your looks.
Combine brown sugar and next five ingredients into their final form, stirring well. If you put the butter or vegetable oil in there, count again, you went too far, good job there Disaster-O. Brush mustard mixture evenly over both sides of chicken breast halves. Oh yeah. Ohhhhh yeaah. Cover and marinate in refrigerator for one hour. Ohhhh yessssss.
Remove chicken from marinade, reserving marinade. (That means you keep it.) Combine butter and oil in a large skillet and place over medium-high heat. Saut... Saut... oh, you're freaking kidding me, hold on, I have to dig up the character map.
Alright, we're go: sauté chicken 3 to 4 minutes on each side or until done. Remove chicken to a serving platter, and keep warm, with a sweater (for goodness sakes you'll catch a cold). Drain and discard pan drippings, as gross as that sounds... and is. Add reserved marinade to skillet; bring to a boil, stirring constantly. Pour sauce over chicken! Yield, 4 servings. Stop 5.