Chicken Diane

 

6 boneless, skinless chicken thighs or breast halves

1/4 C. butter

1 medium onion, chopped fine

1/3 C. fresh parsley

1/4 C. steak sauce

1/4 C. dry sherry

1 T. Worcestershire sauce

1 T. Dijon-style mustard

 

In a large skillet, heat half the butter over medium heat until bubbly and hot. Add the chicken and cook, turning frequently until lightly browned on all sides and, when pierced with a fork, juices run clear.  Remove chicken to a plate and keep warm.  In the same skillet, heat remaining butter. Add onion and sauté until translucent, about 2 minutes or less. Reduce heat and add remaining ingredients, except chicken. Cook, stirring occasionally, until heated through. Return chicken to skillet and turn to coat with sauce.  Serve with rice or noodles and a tossed salad.