Served two but I think the sauce is enough for four so you could just increase the chicken portions.
2 chicken joints (I used chicken breasts)
1oz. seasoned flour
2 tablespoons oil
1/2 pint chicken stock
2 tablespoons mild mustard
2 tablespoons Worcestershire Sauce (that's really where the tang comes from)
1/4 pint double cream
Toss chicken in seasoned flour (I just do this in a poly bag), fry until golden in butter and oil.
Arrange in a shallow, ovenproof, dish then pour over the hot stock mixed with the mustard and Worcestershire Sauce.
Cover and bake for 1 hour at Reg. 3, 325 F or 160 C.
Stir in cream and sprinkle with flaked almonds.
Garnish with fresh tomatoes and watercress - serve.
Things I do: I dithered over using Dijon mustard but thought it might not be mild enough so nipped out and bought American Style mustard which worked brilliantly.
I forgot to cover the chicken when it was baking in the oven, but it came out golden and not at all dry as there was plenty of liquid around it. If you were to cook four chicken portions then perhaps you should cover the dish.
After adding the cream I popped the dish back in the oven for about 5 minutes to heat the cream through.
We had mashed potato (to soak up the lovely sauce) and asparagus - but rice would go really well. The watercress and tomatoes do add a lovely splash of colour so I'd still add those if I was serving rice.
It's a really easy dish to make but very scrummylicious indeed :)