Moutarde de France

I used a select mustard from my collection for this recipe, a premium stone ground French mustard, 1997. I brought it back from France that year because apparently the USA doesn't have mustard. Good thing I did given the new carry on rules and there would be no way I would put it in my checked luggage. It might get stolen being such a rare priceless item.
Maple Glazed Chicken Tenders
From Tyson Chicken
4 servings

1/2 of a 25.5 oz pkg. breaded chicken breast tenders (I used some grilled chicken tenders I was trying to recycle)
1 T. butter
2 T. onion, finely chopped
1/4 c. pure maple syrup
1 T. coarse ground mustard

Bake chicken according to package directions.

Meanwhile, melt butter in medium skillet. Add onion and cook until soft. Blend in syrup and mustard. Cook to a simmer. Cook 1 minute longer. Remove from heat.

Add chicken tenders to skillet and stir to coat. Spread glazed chicken on baking sheet; bake 5-8 minutes longer until sauce is set.

I added my grilled chicken to the skillet and cooked it in the pan, stirring occasionally until sauce was reduced and thickened. Probably not a good idea if using breaded chicken.