2 tbsp. olive oil
1 sm. chopped onion
4 boneless chicken breasts (full breasts)
1 1/4 c. chicken stock
2 tbsp. Dijon mustard (If using Grey Poupon, double)
1 tsp. thyme
2 c. chopped mushrooms
Salt & pepper

Dredge chicken breasts in flour with teaspoon sage. Heat oil and brown onion. Brown breasts until golden. Add broth, mustard, thyme, salt and pepper. Cover, simmer 15 minutes. Add mushrooms and simmer 15 minutes, uncovered.