1 tablespoon olive oil
1 tablespoon all-purpose flour
1/4 teaspoon ground black pepper
1 pound boneless skinless chicken breast halves -- cut into 1" chunks
1 medium onion -- chopped
1 - 14 oz can chicken broth
1/4 cup prepared honey-dijon mustard

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.

Stacy's Notes - Made June 2004, and it was good. I used 5 chicken tenders, and served with orzo (used sauce from chicken) and italian green beans. I made my own chicken broth, 1 cup, and used 1/4 cup dijon mustard and a big dollop of honey from the jar. Also had to use more olive oil after I took the chicken out before browning the onion. Really good and easy. Tim liked and I thought it was great, so definitely make again.