Dijon Mustard Sauce from William Sonoma!

Greg brought home this bottle of Dijon Mustard Sauce from William Sonoma last week. I think it's supposed to be a French finishing sauce but the label doesn't really tell you much about it besides that you can use it on basically anything from chicken to pork to fish. (Great...) Anyway, so I decided to raid our freezer for something to "finish" with the sauce and found chicken breast! You might not be able to see it, but hidden under all that onion/mushroom goodness, there actually were 2 pieces of chicken breasts! :)

Ingredients:
2 boneless chicken breasts
¼ c all purpose flour

1/2 medium onion
1 c mushrooms, sliced
1 tsp garlic salt
1½ Tbsp Dijon mustard sauce
¼ tsp pepper
2 Tbsp Olive oil

Preparations:
1. In shallow pan, stir together flour, salt and pepper. Coat both sides of chicken with flour mixture.
2. In 12-inch nonstick skillet, heat oil over medium-high heat. Cook the onions and mushrooms in hot oil until translucent, about 10 minutes.

3. Add the chicken to the pan and cook for 6 to 8 minutes, turning once, until chicken is no longer pink in center. Remove chicken to serving plate; cover to keep warm.
3. Stir sauce into skillet. Turn the heat down to low and let simmer for 2 to 3 minutes, stirring frequently. Spoon sauce over chicken.