|Onion||1 Medium, peeled and chopped|
|Cinnamon stick||1 , broken into pieces|
|Fresh ginger root||1 Inch, grated|
|Boneless chicken breasts||4|
|Meaux mustard/Other coarse-grained mustard||4 Tablespoon|
|Coarsely ground pepper||1⁄2 Teaspoon|
|Cumin seeds||1⁄2 Teaspoon|
|Chopped parsley||3 Tablespoon|
Heat the oil in a frying pan over medium heat.
When hot, add the onion, cinnamon, and ginger; cook, stirring frequently, until the onion browns.
Cut the breasts in half lengthwise.
Spread mustard over them very generously.
Salt and pepper them and add them to the frying pan with the onion.
Turn the heat to low and sprinkle cumin seeds, turmeric, and parsley over them.
Cook for 7-8 minutes.
Turn the meat over, cover the pan, and cook 5 minutes longer, until the meat is done.
Serve with Saffron Pilaf.