3 tbsp. butter
8 chicken breasts, legs or thighs or combination, skinned & boned
1 tsp. salt
1/2 tsp. black pepper
1 c. finely chopped onion
2 tbsp. flour
2 tbsp. Dijon style mustard
2 c. water

In a large skillet heat the butter. Sprinkle the meat with salt and pepper. Brown the chicken 4 minutes on each side.

Mix the onion in and cook for 2-3 minutes more. Sprinkle the flour on, turning the pieces so that they are nicely coated. Add the water and stir to dissolve the flour, let come to a boil. Lower heat and cover. Simmer for 20 minutes. Remove meat to serving platter.

Reduce sauce to 1 1/2 cups and mix in the mustard. Do not allow to boil after adding mustard. Put the chicken back in the sauce for 15 minutes on very low heat. Serves 8.