Heat a little oil in a pan and sear the sliced chicken breasts on both sides. Don’t add salt yet to prevent them from releasing water. Remove the chicken and set aside. In the same pan, sauté the onions.

Once the onions are well sautéed, add the mustard and broth (I dissolved 1 vegetable bouillon cube in 1 cup of boiling water). Place the chicken breasts back in the pan and season with salt and pepper to taste.

Stir, cover, and cook over low heat for about 10 minutes. Add the cornstarch dissolved in the wine (if you don’t have wine, use cold water or milk), cover, and cook for another 8 to 10 minutes over low heat. Serve the chicken breasts topped with this delicious sauce and pair with your favorite side—at home, we had French fries and everyone loved it!