Yield: Serves 4.
- 4 chicken breasts (8 ounces each), boned and skinned
- Butter to coat bottom of a large sauté pan (about 2 tablespoons)
- 1 large Spanish onion, sliced
- 1-1/2 teaspoons minced garlic
- 2 tablespoons Dijon mustard
- 1/2 cup dry white cooking wine
- 1/4 cup grated Parmesan cheese