Directions:

• 1

  Season the chicken with salt & pepper. Heat a large pan over high heat until hot. Add the oil & cook the chicken on both sides until golden & cooked through. Cook the chicken in 2 batches so as not to crowd the pan. Remove the chicken, cover with foil & set aside.

• 2

  Still on high heat, add the stock, scraping the bottom of the pan with a wooden spoon to release all the stuck bits & pieces. Boil until the stock is reduced to about 1 cup. Whisk the mustard, Worcestershire sauce & cream into the stock. Reduce heat to low & simmer for a couple of minutes until the sauce thickens.

• 3

  Add the dill & season with salt + pepper.

• 4

  Return the chicken to the pan & coat with the sauce. Turn off heat.

• 5

  Serve immediately with basmati rice or mashed potato.