Recipe adapted from here.
4 boneless skinless chicken breasts
1/4 cup flour
1/4 teaspoon black pepper
2 tablespoons butter
2 tablespoon yellow onion, minced
2 garlic cloves, minced
1/3 cup milk
1/2 teaspoon cornstarch
3 tablespoons chicken broth
3 tablespoons honey mustard
1/2 tablespoon dried thyme
With a meat mallet, pound the chicken breasts to 1/4-inch to 1/8-inch thickness. (Or you could buy Tyson's Thin Sliced Chicken Breast, which is what I had in my freezer. They are so convenient!) Combine flour and pepper in a shallow dish. Coat the chicken in the flour mixture.
In a skillet, melt the butter over medium heat then add chicken. Cook each side for approximately 6 minutes or until the chicken is no longer pink. Remove chicken from pan and cover it to keep it warm. Leave the drippings in the pan.
Add the onion and garlic to the skillet and cook until tender, about 1 to 2 minutes. Dissolve the cornstarch in the milk (you could replace the milk and cornstarch with 1/3 cup heavy cream) then add to pan. Add chicken broth and honey mustard. Stir and continue to cook until the sauce has thickened, about 5 minutes. Stir in thyme.
Spoon sauce over chicken and serve.
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