Mustard Chicken

Ingredients

• 2 Chicken breasts, filleted and skinless
• 1 Small white onion
• 0.5 cup White wine
• 2 tbsp Mustard
• 1 tbsp Olive oil
• Salt and pepper, to taste

Instructions

1. 1

   1. Make the marinade.

   In a bowl, mix the white wine, mustard, salt, and pepper until well combined. Add the chicken breasts and make sure they're well coated.

2. 2

   2. Marinate the chicken.

   Cover and refrigerate for at least 30 minutes. If you have time, marinating up to 2 hours gives a more intense flavor. Don't leave the chicken at room temperature while marinating.

3. 3

   3. Brown the onion.

   Cut the onion into small cubes. Heat a wide skillet over medium-low heat with the olive oil. Add the onion and cook 5–7 minutes, stirring occasionally, until soft and lightly golden.

4. 4

   4. Sear the chicken.

   Remove the breasts from the marinade, reserving the liquid. Place the chicken on top of the onion and cook over medium-high heat for about 3–4 minutes per side, until well browned.

5. 5

   5. Make the sauce.

   Once the chicken is browned, pour the reserved marinade into the skillet. It's important to cook it through completely, since it was in contact with raw chicken. Bring to a boil and cook a few minutes, stirring occasionally, until the sauce reduces slightly and thickens.

6. 6

   6. Finish cooking.

   Lower the heat, cover the skillet, and cook a few more minutes, until the chicken is fully cooked through and the sauce has reduced to your liking.

7. 7

   7. Serve.

   Serve the chicken with the onion and topped with the mustard sauce. Finish with a crack of black pepper if you like.