1 tbsp. butter
1 med. onion, chopped
4 halves chicken breast, skinned, not boned
2-3 tbsp. flour for dredging
Salt and pepper
4-5 tbsp. Dijon mustard
3/4-1 c. heavy cream or evaporated skim milk

Preheat oven to 325°F.

In large skillet melt butter and saute onions to golden brown. Remove onion and reserve for later. Meanwhile, pat each chicken breast dry and sprinkle lightly with flour, salt and pepper. Then generously brush the mustard over both sides of breast, about 1 tablespoon for each breast.

Add more butter, if needed, and brown the chicken breasts over medium heat, 8-10 minutes each side. Transfer chicken to heat proof platter and place in 325°F oven for 15-20 minutes.

Meanwhile, return the onions to the skillet. Stir in the cream and cook over high heat until cream starts to thicken. Turn down the heat and taste for seasoning - add more mustard, salt, pepper or cream to taste. Return chicken to pan, turning to coat with sauce. Serve at once.

Serves 4.