Chicken (approx. 2 lb. boneless, skinless breasts cut into sm. to med. size pieces are best)

SAUCE:

2 tbsp. flour
2 tbsp. prepared mustard
1/2 tsp. cloves
1 tsp. salt
1/2 tsp. black pepper
1/4 c. chopped onion
2 tbsp. Worcestershire sauce
1 c. Old Dutch sweet sour dressing
1/2 c. catsup

Dredge chicken in flour and brown in 1/4 cup cooking oil. Drain excessive grease from browned chicken. Mix all sauce ingredients and blend well. Pour over browned chicken and simmer until chicken is tender.

1 cup juice from sweet pickles can be substituted for Sweet Sour Dressing.

Note: Pork chops can be used instead of chicken.