Mustard Chicken with Citrus Onions

I used a Martha Stewart recipe to give me an idea for some chicken I needed to use. The sauce came out pretty well and the chicken got crispy from the pan, so Blake liked it a lot. I used fresh oregano instead of tarragon because that's what I had. I got the onion recipe from foodgawker. They looked much better on that blog. Mine came out incredibly soft. I liked them, but they weren't that interesting.

Chicken Ingredients:
boneless, skinless chicken breasts
1/4 teaspoon salt
1/4 teaspoon pepper
2 tablespoons olive oil
1/4 cup dry white wine, or chicken broth
1/2 cup milk
2 tablespoons Dijon mustard
1 tablespoon oregano

Directions:
Sprinkle chicken breasts with salt and pepper. In a large skillet, heat oil over medium-high heat. Add chicken; saute until very crispy and brown. Remove to a foil lined baking sheet and place in oven on 350 until cooked through.
Pour wine into hot skillet; cook, stirring, until reduced by half, about 1 minute. Whisk in milk, mustard, and oregano. Cook, whisking, until thickened, about 2 minutes. Right before serving, drizzle cream sauce over chicken.

Onion Ingredients:
2 small red onions
Oil for the pan
Salt to taste
1 cup fresh orange juice
2 tablespoons fresh lemon juice
1 bay leaf
Crushed red pepper flakes for sprinkling over the top

Directions:
Peel the onions and cut them into quarters or thick wedges. Be sure to keep the root end intact so that they don't break apart. Heat the oil in a large skillet over medium-high heat. Cook the onions, cut side down, sprinkle with salt and reduce the heat for medium. Cook the onions on each cut side for about 4 minutes per side. The onions should be golden.
Add the citrus juices and the bay leaf, then reduce the heat to low and simmer the mixture for about 30 minutes. The juices should reduce to a glaze and thicken as they cook. To serve, sprinkle with a little more salt and the crushed pepper. Serve warm.