3 tbsp. butter, divided
4 chicken breasts, boned and skinned
1/2 c. minced onion
1/4 c. chopped fresh parsley (optional)
3 tbsp. steak sauce
3 tbsp. water or dry sherry
2 tsp. Worcestershire sauce
2 tsp. Dijon-style mustard

In a 12 inch nonstick skillet, heat half of the butter over medium heat until bubbly -add chicken and cook. Turn frequently until cooked thru. Remove chicken to a plate and keep warm.

In the same skillet heat remaining butter until bubbly; add onion and saute about 1 to 1 1/2 minutes. Reduce heat and add remaining ingredients, except chicken. Cook, stirring occasionally until heated through. Return chicken to skillet and turn to coat with sauce.