2 tbsp. + 2 tsp. butter, divided
1 1/4 lbs. skinned and boned chicken breasts, bite size or larger
1/2 c. minced onion
1/4 c. chopped fresh parsley
2 tbsp. + 2 tsp. steak sauce
2 tsp. each Worcestershire sauce and Dijon style mustard
2 c. cooked rice

In a 12 inch skillet heat half of butter over medium heat until bubbly and hot; add chicken and cook, turning frequently, until lightly browned on all sides and when pierced with a fork juices run clear. Remove chicken to plate and keep warm.

In same skillet heat remaining butter until bubbly and hot; add onion and saute until translucent 1 to 1/2 minutes. Reduce heat and add remaining ingredients except chicken and rice, cook stirring occasionally until heated through. Return chicken to skillet and turn to coat with sauce. Serve over rice.