1TOSS chicken with 1 tablespoon Mustard. Heat large nonstick skillet over medium heat and brown chicken. Remove and set aside.
2MELT butter in same skillet. Add onion and cook 8 minutes or until softened. Add mushrooms and garlic and cook 2 minutes. Add vinegar, thyme and remaining Mustard and cook 5 minutes, stirring frequently, until onions are caramelized.
3ADD broth and bring to a boil. Return chicken to skillet and simmer 3 minutes or until chicken is done. Stir in heavy cream and serve over hot cooked pasta.
Nutrition information coming soon.
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