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| 1 1/2 Teelöffel | Oil, olive or vegetable |
| 2 | Chicken cutlets, 1/4 lb. each |
| 1 1/2 Teelöffel | margarine |
| 1/2 Tasse | onion sliced |
| 1/2 Tasse | Carrot sliced |
| 1/2 Tasse | Celery sliced |
| 1/2 Tasse | Green pepper, or red bell pepper |
| 1 | Clove garlic, small, sliced |
| 2 Esslöffel | sherry dry |
| 1/2 Tasse | water |
| 2 Teelöffel | Spicy brown mustard, |
| 1 Esslöffel | lemon juice |
| 1 | Chicken bouillon, or broth mix |
| 6 x ca. 30 g | Potato, pared, cubed |
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In a 9-inch skillet heat oil; add chicken and cook, turning once, until browned, 2-3 minutes on each side. Transfer chicken to plate and set aside.
In same skillet heat margarine until bubbly and hot; add vegetables and garlic and saute, stirring frequently, until onions are traslucent, 4-5 minutes. Add sherry and bring to a boil; stir in water, mustard, lemon juice, and broth mix. Add potatoes and chicken to skillet and return mixture
to boil. Reduce heat, cover, and let simmer until chicken is tender and, when pierced with a fork, juices run clear, 15-20 minutes.
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