Ingredients

1 tablespoon(s) olive oil

1 tablespoon(s) all-purpose flour

1/4 teaspoon(s) ground black pepper

1 pound(s) skinless, boneless chicken-breast halves, cut into 1-inch chunks

1 medium onion, chopped

1 can(s) (14- to 14 1/2-ounce) chicken broth

1/4 cup(s) prepared honey-Dijon mustard

Preparation

  1. In 12-inch skillet, heat oil over medium-high heat until hot. In medium bowl, combine flour and pepper; add chicken and toss to coat.

  2. Place chicken in skillet and cook 4 to 6 minutes or until it just loses its pink color throughout, stirring frequently. Transfer chicken to plate.

  3. Reduce heat to medium. Add onion to skillet and cook 3 to 4 minutes or until browned. Transfer to plate with chicken.

  4. Increase heat to high. Add broth to skillet; cook 6 to 8 minutes or until sauce thickens slightly. With whisk, stir in mustard.

  5. Return chicken and onion to skillet; heat through.