Chicken Diane

• 4 boneless skinless chicken breasts
• 1/2 cup dry sherry
• 1/2 cup A.1. Original Sauce
• 1/2 cup butter
• 1 small onion, chopped
• 1/2 cup chopped fresh parsley
• 3 tablespoons Worcestershire sauce
• 3 tablespoons Dijon mustard

1. Add half of the butter to hot skillet and brown chicken breasts, do not fully cook.
2. Remove chicken to a plate and reserve for later.
3. Add the rest of the butter to the skillet and saute onions and parsley till the onions are translucent,.
4. Add sherry, steak sauce, mustard and Worcestershire to the onions and parsley. Stir together thoroughly.
5. Add chicken breasts to the sauce. Turn to coat.
6. Cover and simmer on med-low heat until chicken is cooked through.
7. Serve over white rice, or steamed veggies if you are watching carbs!

chicken breasts, dry sherry, original sauce, butter, onion, parsley, worcestershire sauce, mustard

Taken from www.food.com/recipe/chicken-diane-220719 (may not work)