Valentines lamb chops supreme

6 Lamb chops, lean and trimmed of all fat (boneless chicken breast can be substituted in this recipe)
1 Tablespoon butter
1 Teaspoon dry mustard
1/4 Teaspoon garlic powder
salt & pepper to taste
The Mint Sauce:
/2 cup finely chopped mint
1 teaspoon finely chopped shallots
1 cup champagne, white wine or chicken stock
1 tablespoon cold butter
Pinch of Sugar, optional

1. Season lamb with salt & pepper to taste. In a small bowl mix mustard powder and garlic powder and coat lamb chops. Shake off any excess.
2. Heat butter in skillet and saute chops over med. high heat until brown on both sides, about 3 to 5 minutes per side for pink lamb. Set aside on warm plate.
The Mint Sauce:
1. In skillet over med. high heat, melt 1/2 butter and saute shallots until tender, add mint and champagne. Simmer sauce for 3 minutes.
2. Add remainder of cold butter and pinch of sugar. Serve immediately, by drizzling over warm lamb chops.