Description

Weeknight dinners don't need to be boring. This chicken dish is quick to make, economical and simply delicious. Serve it with pasta, rice or mashed potatoes to take advantage of the wonderful sauce.

Ingredients

• 4 boneless, skinless chicken breast halves (6 oz. each)
• 1/4 t. salt
• 1/4 t. black pepper
• 1 c. half-and-half cream
• 1/2 c. Dijon mustard
• 2 T. brown sugar
• 2 t. olive oil
• 2 t. butter
• 1 small onion, very thinly sliced
• fresh parsley, minced

Steps

1. Pound chicken breasts with a meat mallet to an even thickness; season with salt and pepper.
2. Whisk together cream, mustard and brown sugar.
3. In a large skillet, heat oil and butter over medium-high heat; brown chicken on both sides; reduce heat to medium. Add sliced onion and cream mixture; bring to a boil; reduce heat; simmer, covered, until a thermometer inserted in chicken reads 165 degrees, 10-12 minutes.