Chicken with Lemon Mustard Sauce

2 Chicken Breasts

1 1/2 Cups White Wine

3/4 Cup Chicken Stock

1 Onion, thinly sliced

2 Tbs. Mustard, dijon preferred

3-4 Cloves Garlic

1 Lemon

1/3 Cup Chopped Italian Parsley

Flour

Pound chicken until it's a medium thickness.  To make it more fun, use your hand!  Really, you don't need to go and buy a meat pounder if your don't have one, not for this at least.  Rinse the chicken underwater, salt, then lightly dust with flour.  Fry lightly in a pan, using olive oil, until the floured chicken is golden brown.  Remove from pan, lower heat.

Add a little extra olive oil if needed, and sauté onions for about 3 minutes.  Keep the heat low, or they will burn.  Add garlic in the last minute.  Add wine, and let cook for a minute or two.  Stir in mustard and stock, then squeeze in the juice of half the lemon.  Return chicken to pan, cook for 15 minutes, turning once.  Squeeze the other half of the lemon, and thicken with one tablespoon of corn starch mixed with 1/2 cup water.  To make things even better, add the Italian parsley right before serving.  It will give the dish a brighter flavor, and look pretty.