1 lb. chicken breasts, boneless
2 tbsp. butter
1 sm. onion, minced
2 tbsp. flour or cornstarch
1 (16 oz.) pkg. frozen mixed vegetables
1 chicken-flavored bouillon cube
1 c. half & half
1 tbsp. Dijon mustard
1/4 tsp. dried rosemary
1/8 tsp. pepper
1 (8 oz.) pkg. refrigerator crescent dinner rolls

Preheat oven to 400 degrees. Cut breasts into bite-size pieces. In skillet (wrought iron, if possible) in hot butter. Cook chicken. Remove chicken with slotted spoon. Add onion to skillet, cook until tender.

In cup, stir flour with 3/4 cup water until smooth. Add this to skillet with frozen vegetables, bouillon, half & half, mustard, rosemary and pepper. Heat until boiling, stirring often. Stir in chicken. Remove from heat.

Unroll crescent dough. Separate into 2 rectangles. Cut in 1-inch strips lengthwise. Make lattice across top of skillet with excess roll into logs and place around edge of skillet. Bake 10 minutes until golden brown. Serves 4-6.