Flatten chicken to 1/4-in. thickness; sprinkle with lemon-pepper. In a large skillet, saute
chicken in 1 tablespoon each oil and butter for 6-7 minutes on each side or until juices
run clear. Remove and keep warm. Add lemon juice and mustard to the skillet; whisk
until smooth. Whisk in broth, herbs, garlic, salt, and remaining oil and butter; simmer for
minute. Spoon over chicken.