Chicken Scallops With Mustard Glaze

• 4 boneless chicken breast halves
• 3 Tbsp. flour
• 2 Tbsp. butter
• 1 c. chicken broth
• 2 Tbsp. Dijon mustard
• 1/2 c. vermouth
• 3 Tbsp. whipping cream
• grated lemon peel
• marjoram
• pepper
• thyme
• Pam vegetable spray
• watercress

1. Mix flour, marjoram, thyme and pepper; put aside 1 tablespoon. Rub mixture on chicken.
2. Spray pan with Pam.
3. Add butter; melt. Cook chicken until brown (about 2 minutes per side).
4. Take out chicken and set aside.
5. Add vermouth to pan; boil until glazed (about 5 minutes).
6. Mix in chicken broth, mustard and lemon peel; boil 2 minutes.
7. Mix cream into reserved seasoned flour.
8. Whisk in 1/4 cup of broth and add to pan.
9. Simmer until thickened and smooth, stirring constantly (about 3 minutes).
10. Return chicken to skillet.
11. Adjust heat so sauce is just shaking and cook until opaque (about 2 minutes per side).
12. Transfer to plates.
13. Garnish with lemon slices and watercress.
14. Takes about 20 minutes.

chicken breast halves, flour, butter, chicken broth, mustard, vermouth, whipping cream, lemon peel, marjoram, pepper, thyme, vegetable spray, watercress

Taken from www.cookbooks.com/Recipe-Details.aspx?id=944626 (may not work)