1 sm. onion, sliced
1 c. sliced mushrooms
2 tbsp. olive oil
2 whole med. chicken breasts, skinned, boned & halved lengthwise
1/2 c. Hidden Valley Ranch Honey Dijon Ranch creamy dressing
1/4 c. chicken broth
2 tbsp. Dijon style mustard
4 thick slices sourdough French bread, toasted
Snipped fresh parsley

In a large skillet cook onion and mushrooms in the oil for 1 minute. Season chicken with salt and pepper. Add to onion mixture and cook over medium-high heat for 10-12 minutes or until chicken is tender and no longer pink, turning chicken once and stirring onion mixture occasionally.

In a small bowl combine Dressing, broth and mustard; stir into chicken mixture. Cook until heated through, stirring occasionally. Serve chicken breast halves on toast; spoon sauce over chicken. Sprinkle with snipped parsley. Makes 4 servings.