4 boneless skinless chicken breasts
1 tbsp. butter
1 tbsp. olive oil
3 tbsp. tequila
4 cloves chopped garlic
2 tbsp. chopped cilantro
3 chopped scallions
1/4 c. heavy cream
1/4 c. chicken stock
1 tbsp. Dijon mustard
1 tbsp. Worcestershire sauce

Assemble ingredients.  Melt butter in large heavy skillet.  Add
 olive oil and saute breasts until just done, 2-3 minutes each side.
 Remove to warm plate.  Deglaze pan with tequila (flaming to remove
 alcohol). Add garlic, scallions and cilantro and saute briefly, then
 add broth, cream, mustard and Worcestershire.