Chicken with Horseradish Sauce

This recipe was inspired by a Rachel Ray recipe from 365: No Repeats. Without her, I would not use horseradish or mustard nearly as much as I do. Excellent stuff. Her version is a cream sauce, but I'm not crazy about cream sauces, so I scrapped that part. I served it with couscous and edamame, but it would be delicious with noodles, potatoes, anything that can soak up the sauce.

Chicken with Horseradish Sauce
olive oil

1 package chicken breast

1 onion

2 carrots

2 tblsp prepared horseradish

1 tblsp AP flour

2 cups chicken stock or broth

1 tblsp course ground mustard

salt and pepper

Heat olive oil in a large skillet over medium high heat. Sprinkle chicken with salt and pepper. Cook in olive oil for 5 minutes on each side. Remove chicken and cover. In the same pan, add onions, carrots, and horseradish. Cook until lightly browned. Add flour and cook for one minute. Add stock and mustard. Stir well and let sauce thicken. Return chicken to pan to warm while sauce thickens. Salt and pepper to taste.