1 lb. chicken cutlets, thinly sliced
1/2 of a Vidalia onion, cut in crescents
1-2 tbsp. olive oil
2 heaping tbsp. Dijon mustard
3 tbsp. water or dry white wine
1 tsp. salt
1 tbsp. coarse black pepper, onion and garlic powder
2 tbsp. minced parsley
Heat oil in a large pan; sauté onions, salt, onion and garlic powder for 2 to 3 minutes.
Add chicken and cook for 3 to 4 minutes on each side.
Mix mustard and wine in a small bowl then add to the chicken.
Cook uncovered for 7 to 8 minutes, until chicken is cooked through.
Stir in black pepper and sprinkle with parsley before serving.
This can be served over rice orzo or noodles with a tossed salad on the side.
