1 tablespoon margarine
1 tablespoon flour
1/2 cup chicken stock
1 tablespoon Dijon mustard
Salt and Pepper
Make a rue by melting butter then adding flour in a small sauce pan. Mixture should look like a paste. Let cook for about 2-3 minutes so the flour taste will cook out. Add chicken stock whisking until clumps are gone. Whisk in mustard. Bring sauce to a simmer and continue to stir until sauce has reduced by almost a half. about 5 minutes. Spoon over chicken.
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