Adapted from Everyday Cooking With Jacques Pepin

Ingredients:
4 chicken breasts
3 Tbs salted butter (or 2 Tbs butter plus 1 Tbs olive oil)
1 tsp. sea salt
freshly ground black pepper
1 cup finely chopped onions
2 Tbs flour
2 cups water
2 Tbs Dijon Mustard (Maille Traditional Dijon Mustard is superb)

Heat butter (and oil) in a large sauté pan on a medium high heat. Sprinkle meat with salt and pepper. When butter is hot add chicken and just brown on both sides. Mix in onion. Sprinkle flour on chicken pieces turning so that both sides are coated. Cook for 1 minute to lightly brown flour. Add water and stir to dissolve flour until mixture comes to a boil. Lower heat, cover the skillet and boil gently for 20 minutes. Remove meat to a serving platter.

Reduce sauce to about 1 ½ cups and mix in mustard. Do not allow sauce to boil after you have added the mustard. Place chicken back into sauce and keep on a very low heat for 10 minutes. Serve over rice or buttered noodles. Serves 4.