Recipe by www.tasteofhome.com

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This chicken dish is extremely fast and economical. It makes a nice sauce that works well over brown rice or wide noodles. If you want extra sauce for leftovers, double the recipe. —Irene Boffo, Fountain Hills, Arizona

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Ingredients

• ½ cup half-and-half cream
• ¼ cup dijon mustard
• 1 tablespoon brown sugar
• 6 ounces boneless skinless chicken breast halves
• ¼ teaspoon salt
• ¼ teaspoon pepper
• 2 teaspoons olive oil
• 2 teaspoons butter
• 1 onion (small, halved and very thinly sliced)
• fresh parsley (minced)

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Method

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

View the recipe instructions at www.tasteofhome.com