Chicken Breasts in Creamy Dijon Mustard Sauce

Melt a small amount of butter in large frypan. Cook chicken on both sides until lightly browned; add more butter to pan as needed. Remove chicken from pan. Add onion; cook until tender. Return chicken to pan.

Combine bouillon mix and water. Pour over chicken. Bring to a boil. Reduce heat, cover and simmer 15 min or until cooked.

Remove chicken to heated platter; keep warm. Combine milk and flour until smooth; stir into pan juices. Cook and stir over medium heat until mixture comes to a boil and thickens. Stir in mustard. Add salt and pepper to taste.

To serve pour sauce over chicken. Garnish with almonds.

Microwave Method: In a 2 qt/ 2 L shallow glass baking dish, combine 1 tbsp (15 mL) butter and onion. Cover with vented plastic wrap. Cook on High (100 %) 3 to 4 min. Stir bouillon mix and 1/3 cup (80 mL) water into dish; arrange chicken breasts in liquid. Re-cover. Cook at Medium High (70 %) 12 min. Turn chicken over halfway through cooking time. Let stand, covered 5 min. Remove chicken to heated platter; keep warm. Combine milk and flour until smooth; stir into liquid in dish. Cook, uncovered, on High (100 %) 5 to 6 min or until mixture boils and thickens; stir twice. Blend in mustard; complete as above.

Tested in 700 watt oven.