In a 12″ skillet, heat oil over medium-high heat until hot. In medium bowl, combine flour and pepper; add chicken and toss to coat.
Place chicken in skillet and cook 4-5 minutes or until it just loses its pink color throughout, stirring frequently. Transfer chicken to plate.
Reduce heat to medium. Add onion to skillet and cook 3-4 minutes or until browned. Transfer to plate with chicken.
Increase heat to high. Add broth to skillet; cook 6-8 minutes or until sauce thickens slightly. With whisk, stir in mustard. Return chicken and onion to skillet; heat through.
Recipe Notes
Stacy’s Notes:
I have used either pre-cut chicken tenders or 2 b/s chicken breasts, cut into strips.
Season flour with your choice of seasonings (original recipe simply says pepper, but I usually use salt and pepper, Mrs Dash Chicken or sometimes Trader Joe’s 21 Seasoning Salute)
I usually make my own chicken broth, using Better than Bouillon paste and water. I usually make about 1 cup (not the full 14 oz that would be in a can, because I tend to have less chicken).
I never have prepared honey mustard in the house, so I simply measure out almost 1/4 cup of dijon mustard, then add a big glug of local honey and mix well.
After browning the chicken and removing to a plate, I usually have to add more oil to the pan, before starting to brown the onion and make the pan sauce.
I usually serve this over orzo pasta, but any pasta or rice would work. Serve with veggies and a salad for a complete meal.