1 tablespoon vegetable oil
4 boneless, skinless chicken breast halves
2 large onions, sliced into 1/2 circles
2 cloves garlic, minced
1 tablespoon all-purpose flour
1/2 teaspoon salt
1/2 teaspoon white sugar
1/2 teaspoon chicken bouillon granules
1 teaspoon paprika
1 teaspoon Worcestershire sauce
2 teaspoons white sugar
1 teaspoon salt
1 teaspoon paprika
1 teaspoon paprika
1 teaspoon dry mustard
Heat oil in a large skillet over medium heat. Sprinkle chicken with flour and salt, then saute in oil about 5 minutes in the oil. Remove chicken from pan and place in a large bowl. Stir in onion, garlic and white sugar, and toss gently.
Pour chicken mixture into skillet with vegetables. Cook about 5 minutes on each side or until chicken is no longer pink and juices run clear.
Add flour, salt, sugar, bouillon, paprika, Worcestershire sauce, white sugar and salt. Stir together well.
Return chicken to skillet and heat slowly over medium heat. Stir in mustard and chicken mixture until well coated. Cook about 1 minute, stirring, before removing from heat. Serve immediately, or refrigerate.