Chicken Diane - cooking recipe

Ingredients

2 Tbsp. plus 2 tsp. margarine, divided
1 1/4 lb. skinned and boned chicken breast
1/2 c. minced onions
1/4 c. chopped fresh parsley
2 Tbsp. plus 2 tsp. each steak sauce and dry sherry
2 tsp. Worcestershire sauce
2 tsp. Dijon-style mustard

Preparation

In 12-inch nonstick skillet heat half of the margarine over medium heat until bubbly and hot.
Add chicken and cook, turning frequently, until lightly browned on all sides and when pierced with a fork, juices run clear.
Remove chicken to a plate and keep warm.