Chicken Dijon

Step 1

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.

Step 2

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

Step 3

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.