Mustard Glazed Chicken Tenders

This one doesn't have much of a story. It's just daggone good, yummy, quick, easy and delicious.

2 pounds chicken tenders

1 1/2 cups white wine - I used a Pinot Gris - divided

3/4 cups Dijon mustard - divided

2 cloves minced garlic

1 small yellow onion, diced

2 cups chicken broth

3-4 Tbsp olive oil

3-4 cranks cracked black pepper

2-3 Tbsp minced fresh parsley

1. 
   
   
   
   In a large mixing bowl, combine 1 cup of wine, the garlic and 1/2 cup of the Dijon, whisking well to combine. Add chicken tenders, tossing to coat.
   
   
   
   
   
2. 
   
   
   
   Heat a couple tablespoons of oil in a large skillet over medium heat. Add chicken tenders a few at a time, being careful not to crowd the pan. Brown well on both sides, about five minutes per side. As chicken is done, transfer to a hot platter in a slow oven (low temp), for holding. Repeat as necessary until all chicken is golden brown and waiting, adding a touch more oil if necessary as you work.
   
   
   
   
   
3. 
   
   
   
   Once all chicken is browned and waiting, add onion to skillet, adding additional oil if necessary. Saute onion for about five minutes, scraping up brown bits (the fond) from the bottom of the pan. Saute until translucent, then deglaze the pan with wine and chicken broth, whisking the skillet well to get up all the yummy crusty bits on the bottom. Add remaining mustard to sauce and pepper well.
   
   
   
   
   
4. 
   
   
   
   Turn heat to medium high, and allow the sauce to boil hard for about ten minutes, until reduced by about half and thickened.
   
   
   
   
   
5. 
   
   
   
   Spoon reduced sauce over hot chicken tenders, and sprinkle with parsley.