2 tbsp. + 2 tsp. butter
1 1/4 lb. skinned, boneless chicken breasts
1/2 c. minced onion
1/4 c. chopped parsley
2 tbsp. + 2 tsp. steak sauce & dry sherry
2 tsp. Worcestershire sauce & Dijon mustard

In 12" 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. Keep warm.

In same skillet heat remaining butter until bubbly and hot; add onion and saute until translucent, 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.