Ingredients:

4 chicken breast halves, pounded thin

¼ cup butter

1/3 cup chopped onion

2/3 cup chicken broth

½ cup whipping or heavy cream

2 Tbsp Dijon-style mustard

1 Tbsp maple syrup

1 Tbsp finely chopped fresh parsley (optional)

Directions: In 12-inch nonstick skillet, melt butter over medium-high heat and cook chicken, in two batches, 2 min or until chicken is no longer pink. Remove chicken and keep warm. In the same skillet, cook onion over medium-low heat, stirring occasionally, 2 min or until onion is tender. Stir in broth, scraping up brown bits from the bottom of the skillet. Stir in cream, mustard, and maple syrup. Bring to a boil over medium-high heat. Reduce heat to medium and continue boiling 5 min or until slightly thickened. To serve, pour the sauce over chicken and sprinkle with parsley. Serve, if desired, with hot cooked rice.