1 - 1 1/2 lbs. boneless chicken breast (other cuts can be substituted)
Flour
1 tbsp. olive oil
2 c. chicken stock, broth or bouillon
1-3 tbsp. Dijon mustard

Dredge chicken in flour. Brown in skillet in olive oil; remove fat and oil when browned. Heat stock and add mustard (to taste) mixing very well. Put chicken, broth-mustard mix in skillet; simmer slowly until meat is cooked (20-30 minutes for boneless breasts) and mustard sauce thickens. Serve over white rice or egg noodles.