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


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. In same skillet, heat remaining margarine until bubbly and hot; add onion and sauté until translucent, 1 to 1 1/2 minutes. Reduce heat and add remaining ingredients, except chicken. Cook, stirring occasionally, until heated through. Return chicken to skillet and turn to coat with sauce. Makes 4 servings. Serve with hot rice and green salad.