Name: Chicken Dijon
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Ingredients: 1/2 cup half-and-half cream; 1/4 cup Dijon mustard; 1 tablespoon brown sugar; 4 boneless skinless chicken breast halves (6 ounces each); 1/4 teaspoon salt; 1/4 teaspoon pepper; 2 teaspoons olive oil; 2 teaspoons butter; 1 small onion, halved and very thinly sliced; Minced fresh parsley

Destined to become a family favorite, creamy chicken Dijon is an easy one-pan recipe that both beginners and long-time cooks will enjoy.

Ingredients

1/2 cup half-and-half cream

1/4 cup Dijon mustard

1 tablespoon brown sugar

4 boneless skinless chicken breast halves (6 ounces each)

1/4 teaspoon salt

1/4 teaspoon pepper

2 teaspoons olive oil

2 teaspoons butter

1 small onion, halved and very thinly sliced

Minced fresh parsley

Instructions

1 Prep the sauce and the chicken

2 In a bowl, whisk the half-and-half, mustard and brown sugar to combine. Using a meat mallet, pound the chicken breasts to an even thickness. Season with salt and pepper.

3 Cook the chicken

4 In a large skillet, heat butter and oil over medium-high heat. Brown the chicken breasts on both sides.

5 Add the onions and the cream mixture

6 Lower the heat to medium, then stir in the onions and half-and-half cream mixture. Allow the liquid to come to a boil, then reduce to a simmer. Cover with a lid and cook for 10 to 12 minutes. When done cooking, sprinkle the chicken with parsley. Editor's Tip: Chicken should be cooked to an internal temperature of 165°F. Break out your instant-read meat thermometer to double-check when your chicken is ready for plating.