(Oldstuff) Chicken with a mustard and dill sauce

One of my favourites. Some ex-girlfriend or other cooked this for me.

Serves: 4 or 5

Ingredients:

• 1 finely chopped onion
• 1oz Butter
• 1tbs Sunflower Seed Oil
• 1/2 cup Flower seasoned with a generous amount of pepper and a touch of salt
• 2 to 3 tablespoons of Dijon Mustard
• 5 large chicken pieces (preferably boneless breasts).
• 1/2 pint chicken stock
• 2 tablespoons of chopped Dill

Method:

Melt butter in a pan and cook the onions until pale golden. Toss the chicken joints in the seasoned flower and add to the onion, turn and cook the chicken until all pieces are white on each side.

Heat the chicken stock and add to the pan. Stir in all of the mustard and add pepper to taste.

Cover the pan and simmer gently for 35 minutes, stirring and turning the meat occasionally. Dark joints take 5 minutes longer than breast and wings.

Anyway, remove the chicken and place in a covered dish in a gas mark 1 oven.

Taste the sauce for seasoning and stir in the Dill. Poor sauce over chicken and leave to stand for 5 minutes.

I like this dish with new potatoes, assorted green vegetables, courgettes and baby sweetcorn.