2 tablespoons olive oil
1/4 cup yellow mustard
1/4 cup white vinegar
1 teaspoon chicken bouillon granules
1/2 teaspoon chicken bouillon granules
1/2 teaspoon salt
1/4 teaspoon dried chive onions
1/2 teaspoon salt
1/4 teaspoon chili powder
Heat olive oil in a large skillet over high heat. Saute mustard and vinegar for 1 minute. Stir chicken into the skillet. Stir in lemon juice and salt. Remove skillet from heat; add beef and mustard mixture; mix well.
Pour in chicken bouillon; mix well. Stir in flour, chili powder and chives. Cook, stirring, until mixture is foamy. If necessary add more water. Bring to a boil, reduce heat and simmer for one minute.
When heated, pour into plastic bag or plastic bag with a small filling to seal. Cover bag; discard plastic bag. Place in refrigerator to chill.