Ingredients
1/2 cup half-and-half cream1/4 cup Dijon mustard1 tablespoon brown sugar4 boneless skinless chicken breast halves (6 ounces each)1/4 teaspoon salt1/4 teaspoon pepper2 teaspoons olive oil2 teaspoons butter1 small onion, halved and very thinly slicedMinced fresh parsley
Preparation
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.
