1 1/2 tsp. olive oil
2 chicken cutlets (1/2 lb. total)
1 1/2 tsp. butter
1/2 c. onion, sliced
1/2 c. carrots
1/2 c. celery
1/2 c. green bell pepper
2 garlic cloves diced (or 1/2 tsp. of grated garlic from jar)
2 tsp. dry sherry (optional)
1/2 c. water
3 tsp. spicy brown mustard
2 tbsp. lemon juice
1 packet instant chicken broth and seasoning mix

Clean chicken, remove skin if desired. You can use any cuts of chicken you desire (not just cutlets) as long as you keep the portions of the recipe to the amount of chicken (recipe is for 1/2 lb. chicken). Combine all ingredients in a casserole dish, mix well and place chicken into mixture. Cover and place in 375 degree over for 50 to 60 minutes. (I usually leave it in for 1 hour. It stays moist if covered.) Serve over rice (we prefer brown for flavor).