1 (3 lb.) fryer cut in pieces
1 onion, sliced thin
1 tbsp. dill weed
1 tsp. salt
1/4 tsp. pepper

In medium skillet over high heat, heat chicken, onion, dill, salt and pepper and 1 cup water to boiling. Reduce heat to low; cover and simmer 30 minutes or until fork tender. Remove chicken to heated platter. Reserve liquid.

SAUCE:

2 tbsp. butter
2 tbsp. flour
2 tbsp. horseradish
2 tsp. vinegar
1 tsp. sugar

Melt butter; stir in flour until smooth. Gradually add reserved liquid, stirring constantly. Stir in remaining ingredients and cook, stirring constantly until thickened. Serve over chicken. I use chicken breasts. Works as well.