Chicken With Mustard Sauce

• 3 tablespoons all-purpose flour
• 1/2 teaspoon dried marjoram
• 1/2 teaspoon dried thyme
• 1/2 teaspoon pepper
• 4 boneless skinless chicken breast halves (4 ounces each)
• 2 teaspoons olive oil
• 1/2 cup white wine or reduced-sodium chicken broth
• 1 cup reduced-sodium chicken broth
• 2 tablespoons Dijon mustard
• 1/4 teaspoon grated lemon peel
• 3 tablespoons fat-free milk

1. In a large resealable plastic bag, combine the flour, marjoram, thyme and pepper; set aside 1 tablespoon flour mixture. Add chicken to the bag, a few pieces at a time, and shake to coat.
2. In a large skillet, cook chicken in oil over medium heat for 5-7 minutes on each side or until juices run clear. Remove and keep warm. Stir wine or broth into the pan. Bring to a boil. Reduce heat; simmer, uncovered, for 6-8 minutes or until reduced by half. Stir in the broth, mustard and lemon peel.
3. Place reserved flour mixture in a small bowl; stir in milk until smooth. Stir into broth mixture. Bring to a boil. Reduce heat; simmer, uncovered, for 2-3 minutes or until thickened. Return chicken to skillet; cook for 5 minutes or until heated through.

allpurpose, marjoram, thyme, pepper, chicken breast halves, olive oil, white wine, chicken broth, mustard, milk

Taken from www.tasteofhome.com/recipes/chicken-with-mustard-sauce/ (may not work)