Creamy Maple-Dijon Chicken Cutlets

Sprinkle chicken with salt and pepper. Heat oil in a large skillet over medium heat. Add the chicken and cook, turning once, until browned and just cooked through, about 6 minutes total. Transfer to a plate.

Add onion and cook, stirring, for 30 seconds. Add vinegar and cook, scraping up any browned bits, until the liquid has mostly evaporated, 1 to 2 minutes. Stir in cream, mustard, maple syrup and any accumulated juices from the chicken; simmer until slightly thickened, 1 to 2 minutes more. Return the chicken to the pan and turn to coat with the sauce. Sprinkle with parsley, if desired.