Congratulations to Heather Smith for Winning the 2009 Cookoff

on bringing smiles

The sauce is not a clasic combination of flavors, but when it is tasted everyone likes it.

Ingredients:

1/3 cup FRENCH'S® Classic Yellow® Mustard

4 boneless skinless chicken breasts

2 tbsp Extra virgin olive oil

1 cup thinly sliced onions

1/4 cup Balsamic vinegar

1 cup chicken broth

1/3 cup Mustard

2 tbsp Butter

Directions:

4 (5 oz.) boneless skinless chicken breasts 1 teaspoon salt 1/2 teaspoon ground black pepper 2 tablespoons Extra Virgin Olive Oil 1 cup thinly sliced onions 1/4 cup Balsamic Vinegar 1 cup chicken broth 1/3 cup French’s® Yellow Mustard 2 tablespoons honey 2 tablespoons butter 1/4 cup green olives, pitted and chopped Pat dry chicken and season with salt and pepper. In a heavy skillet heat olive oil. Sauté seasoned chicken until browned, 12-15 minutes. Remove chicken. Add onions to skillet and sauté until tender, 5-6 minutes. Add vinegar and reduce completely. Add broth, bring heat to high and reduce by about half. Mix in mustard and honey and cook for an additional 5 minutes on medium heat until the sauce thickens. Add butter a little at the time stirring until melted and incorporated into the sauce. Mix in olives and return chicken to pan to heat through while spooning sauce over chicken. Serves 4