4 chicken breasts (skinless)
2 tbsp. butter
salt, to taste
2 tsp. paprika
2 1/2 tbsp. all-purpose flour
1 1/2 cups warm water
2 tsp. dry mustard
2 tbsp. Worcestershire sauce
3 to 4 tbsp. ketchup (Hunts)

In a skillet, brown chicken in butter. Sprinkle with salt and paprika while browning. Remove chicken from pan.

Add flour to chicken drippings in the pan. Stir up, let bubble for 1 minute. Add water and bring to boil (simmering temperature). Add remaining ingredients and mix. Return chicken to pan, cover with lid. Simmer 1/2 hour, turn chicken, simmer another 1/2 hour.

Serve with cooked rice. Use gravy from pan over the rice.

Serves 4.