Instructions: 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.

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