John's Delightful Dijon Chicken

This is a great recipe that I kind of threw together on the fly one night when I was barbequing for Erin and I. On a whim, I tried it out in the broiler and it tasted even better. It is one of the few things Erin requests that I make

• Ready In: 18 mins
• Serves: 2

Ingredients

• 2  boneless skinless chicken breasts
• 1  onion, sliced
• 1  teaspoon  minced garlic
• 1⁄2 cup mustard
• 1⁄4 cup honey
• 3  tablespoons  Frank's red hot sauce
• 1⁄2 cup cheddar cheese
• 1⁄4 cup white wine

Directions

1. Dethaw chicken.
2. combine mustard, honey, garlic, frank's red hot and wine into a mixing bowl.
3. Stir until it is medium thickness.
4. Carmelize onions in skillet.
5. This is done by cooking them over low heat for 15 minutes with four tbsp of butter and a dash of olive oil.
6. Add onions and dethawed chicken to the mustard mixture.
7. Leave it in there for about ten minutes while you set the oven to broil.
8. Place evenly coated chicken breasts on broiling pan make there are plenty of onions on top of them.
9. Broil for three to four minutes on each side.
10. Chicken is done when the meat is white in the center and the juices run clear.
11. At this point add cheddar cheese to the top of each chicken breast.
12. Pull out the chicken when the cheese is melted.