Ingredients
3/4 cup Dijon honey mustard salad dressing1/3 cup chicken broth1/3 cup half-and-half cream1/4 teaspoon salt1/4 teaspoon pepper1/4 cup all-purpose flour4 boneless skinless chicken breast halves (6 ounces each)3 tablespoons olive oil, divided1/2 pound medium fresh mushrooms, thinly sliced1 large sweet onion, halved and thinly sliced
Preparation
In a small bowl, combine the first 5 ingredients; set aside. Place flour in a shallow bowl. Add chicken, a few pieces at a time, and toss to coat; shake off excess. In a large skillet, heat 2 tablespoons oil over medium-high heat. Brown chicken on both sides. Remove from pan. Add mushrooms and onion to same pan; cook and stir until tender, 6-8 minutes.
Add dressing mixture, stirring to loosen browned bits from pan. Return chicken to pan; bring to a boil. Reduce heat; simmer, uncovered, until a thermometer inserted in chicken reads 165°, 12-15 minutes longer.
