Chicken Breasts with Honey Mustard Walnut Sauce
Serves 4

4 boneless chicken breasts

Flour for coating
1/4 cup vegetable oil
Sauce:
3 TBS Dijon-type mustard
2 TBS chopped green onions, white part only
1 TBS butter or margarine
1/2 cup white wine
1 cup chicken broth
1 TBS honey
1 TBS cider vinegar
1/3 cup chopped walnuts

Lightly dust the chicken with the flour. Fry the chicken in the oil until done; then remove, drain, and keep warm.
Sauté the onions in the oil until soft. Stir in the flour and heat for a couple of minutes, making sure it does not burn. Add the wine and stir to deglaze the pan. Combine the mustard, broth, honey, and vinegar. Gradually stir into the flour mixture and simmer until thickened. Add the walnuts, pour the sauce over the chicken breasts, and serve.

Hint: This sweet and pungent mustard sauce also goes well with pork and can be served over steamed green beans or asparagus.