Chicken or Tempeh in Mustard Sauce

I found this recipe in a community cookbook from Friends School of Baltimore. The original recipe called for left out the spinach. Through several adaptations, I found this variation quite satisfying. Seitan or salmon can be used in similar quantities.

ingredients

2 T. olive oil
4 skinned, boned chicken breasts, cubed, or 1 package tempeh, cut into triangles
1 c. water
2 vegetable bouillon cubes
4 c. baby spinach, washed and dried
3/4 c. milk or unsweetened soy milk
3 heavy T. Dijon or other spicy mustard
1 T. cornstarch
1/2 c. water

directions

Brown the chicken or tempeh pieces in olive oil. Remove from pan. Turn heat to just below medium. Add 1 c. water and bouillon cubes and simmer for a couple of minutes until cubes dissolve. Add spinach, let wilt (about 10 minutes). Add soy milk and mustard and stir until well-blended. Replace seitan in pan and simmer for about 15 minutes. When ready to serve, put 1 T. of cornstarch in 1/2 c. of water. Stir, then add to pan. Let sauce thicken. Serve over brown rice or noodles.