Melt butter in a small saucepan over low heat. Stir in mustard, lemon juice, flour and dill weed. Cook, stirring constantly, until mixture is well blended and thickens slightly. Remove from heat and immediately pour over cooked chicken or fish.

Yield: ¼ cup (enough for 2-3 chicken half-breasts or 2-3 small fish fillets).

Source: Challenge Package recipe developed by Challenge Home Economist.