Creamy Dijon Chicken

• 1/2 cup half-and-half cream
• 1/4 cup Dijon mustard
• 1 tablespoon brown sugar
• 4 boneless skinless chicken breast halves (6 ounces each)
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 2 teaspoons olive oil
• 2 teaspoons butter
• 1 small onion, halved and very thinly sliced
• Minced fresh parsley

1. Whisk together cream, mustard and brown sugar. Pound chicken breasts with a meat mallet to even thickness; sprinkle with salt and pepper.
2. 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 165u0b0, 10-12 minutes. Sprinkle with parsley.

cream, dijon mustard, brown sugar, chicken breast halves, salt, pepper, olive oil, butter, onion, fresh parsley

Taken from www.tasteofhome.com/recipes/creamy-dijon-chicken/ (may not work)