Chicken with Onion Mustard Sauce


  1. Melt the butter in a skillet over medium heat.
  2. Season the chicken on both sides with pepper; cook the chicken breasts in the butter until no longer pink in the center and the juices run clear, 6 to 7 minutes each side. An instant-read thermometer inserted into the center should read at least 165 degrees. Remove the breasts from the pan and set aside
  3. Stir together the onion, parsley, applesauce, wine, mustard, and half-and-half in the pan; bring the mixture to a boil and cook about 5 minutes.
  4. Return the chicken to the pan; add the walnuts. Allow to cook until the chicken is warm, 3 to 5 minutes.


  • 1 pinch black pepper, ground
  • 2 Tbsp. mustard, original
  • 1 Tbsp. Nature's Best Dairy® Butter
  • 1/4 cup Nature's Best Dairy® Cream, Half-and-Half
  • 1 Peak Fresh Produce® Onion(s), Red, sliced
  • 1 Tbsp. Peak Fresh Produce® Parsley, Fresh
  • 1/2 cup walnuts, chopped
  • 1/2 cup West Creek® Applesauce
  • 3 West Creek® Chicken, Breast(s), Boneless Skinless
  • 1/4 cup wine, white