Sprinkle the chicken with salt and pepper
2.5 lbs Chicken thighs, boneless and skinless, 1/2 tsp Salt, 1/2 tsp Black pepper, ground
Heat the oil in a large skillet over medium-high heat. When hot, brown the chicken for 90 seconds on each side.
1 Tbsp Olive oil
Mix in the onion and continue cooking for 1 minute.
1 cup Onion, chopped
Sprinkle the flour on the chicken, turning them, so all the chicken is coated. Cook for 1 minute to lightly brown the flour.
2 Tbsp Flour
Add the water and stir to dissolve the flour. Continue heating until the mixture comes to a boil. Lower the heat to a simmer, cover the skillet, and boil gently for 7 minutes.
2 cups Water
Remove the chicken to a serving platter and keep it warm.
Cook the sauce to reduce it to about 1-1/2 cups. Mix the dry mustard with the Dijon mustard in a small bowl, stirring until smooth. Stir the mustard mixture into the sauce and heat, but do not allow the sauce to boil after you add the mustard.
1-1/2 tsp Dry mustard, 1 Tbsp Dijon mustard
Place the chicken in the sauce and warm over low heat for 10 to 15 minutes to develop the flavor.
Serve the chicken with the sauce.