Saucey Honey Dijon Chicken

• 1 tablespoon(s) olive oil
• 1 tablespoon(s) all-purpose flour
• 1/4 teaspoon(s) ground black pepper
• 1 pound(s) skinless, boneless chicken-breast halves, cut into 1-inch chunks
• 1 medium onion, chopped
• 1 can(s) (14- to 14 1/2-ounce) chicken broth
• 1/4 cup(s) prepared honey-Dijon mustard

1. 1. In 12-inch skillet, heat oil over medium-high heat until hot. In medium bowl, combine flour and pepper; add chicken and toss to coat.
2. 2. Place chicken in skillet and cook 4 to 6 minutes or until it just loses its pink color throughout, stirring frequently. Transfer chicken to plate.
3. 3. Reduce heat to medium. Add onion to skillet and cook 3 to 4 minutes or until browned. Transfer to plate with chicken.
4. 4. Increase heat to high. Add broth to skillet; cook 6 to 8 minutes or until sauce thickens slightly. With whisk, stir in mustard.
5. 5. Return chicken and onion to skillet; heat through.

olive oil, flour, ground black pepper, skinless, onion, cans, cups

Taken from www.epicurious.com/recipes/member/views/saucey-honey-dijon-chicken-50030526 (may not work)