Ingredient

Sauce Base

• ¾ cup Dijon honey mustard salad dressing

• ⅓ cup chicken broth

• ⅓ cup half‑and‑half cream

• ¼ tsp salt

• ¼ tsp pepper

Chicken

• 4 boneless skinless chicken breast halves (6 oz each)

• ¼ cup all‑purpose flour

• 3 Tbsp olive oil, divided

Vegetables

• ½ lb medium fresh mushrooms, thinly sliced

• 1 large sweet onion, halved and thinly sliced

Directions

1. Make the Sauce Base In a small bowl, whisk together the Dijon honey mustard dressing, chicken broth, half‑and‑half, salt, and pepper.

2. Coat the Chicken Place the flour in a shallow bowl. Add the chicken, a few pieces at a time, tossing to coat. Shake off any excess flour.

3. Brown the Chicken In a large skillet, heat 2 Tbsp olive oil over medium‑high heat. Brown the chicken on both sides. Remove chicken from the pan.

4. Cook the Vegetables Add the mushrooms and sweet onion to the same skillet. Cook and stir until tender, 6–8 minutes.

5. Add Sauce & Simmer

Pour in the dressing mixture, stirring to loosen the browned bits from the pan. Return the chicken to the skillet and bring to a boil. Reduce heat and simmer, uncovered, until the chicken reaches 165°F, 12–15 minutes longer.

Nutrition Facts —

Per Serving

Calories: 420–480 Total Fat: 22–26 g Saturated Fat: 5–7 g (half‑and‑half + sautéing) Cholesterol: 115–135 mg Sodium: 650–800 mg (dressing + broth) Total Carbohydrates: 18–22 g Fiber: 1–2 g (mushrooms + onion) Sugars: 6–9 g (honey mustard dressing + onion) Protein: 34–38 g