Chicken With Sauteed Onions

• 1 tablespoon olive oil
• 2 large sweet onions (about 12 ounces total) or 2 large Spanish onions, thinly sliced and separated into rings (about 12 ounces total)
• 2 teaspoons sugar or 2 teaspoons Splenda sugar substitute
• 4 boneless skinless chicken breast halves (about 1 pound)
• 2 tablespoons stone ground dijon mustard
• 3/4 teaspoon cracked black peppercorns

1. Heat the oil in a large nonstick skillet. Saute the onions over medium-low heat until tender and golden. Add the sugar after the first 5 minutes of cooking. Caramelizing the onions will take about 15 minutes; stir occasionally. Remove the onions from the skillet with a slotted spatula; set aside.
2. Brush the chicken on both sides with mustard; sprinkle with pepper. Saute in the same skillet over medium heat, about 5 minutes per side, or until cooked through.
3. Arrange the reserved onions over the chicken; heat through. Serve with additional cracked pepper, if desired.

olive oil, sweet onions, sugar, chicken breast halves, stone ground, cracked black

Taken from www.food.com/recipe/chicken-with-sauteed-onions-323233 (may not work)