Lemon Mustard Chicken(Makes 2 Servings)

• 1/4 c. all-purpose flour
• 1/4 tsp. salt
• 1/4 tsp. freshly ground pepper
• 2 skinless, boneless chicken breasts (about 4 oz. each)
• 1 Tbsp. olive oil
• 3/4 c. low salt chicken broth
• 1 small green or red pepper, diced
• 2 green onions, thinly sliced (about 1/4 c.)
• 1 tsp. Dijon style mustard
• 1 Tbsp. lemon juice
• 2 tsp. cornstarch
• 1/2 tsp. dried tarragon leaves
• lemon slices for garnish

1. On flat plate, blend flour, salt and pepper.
2. Coat chicken with flour, shaking off excess.
3. Heat oil over medium-high heat and saute chicken until golden brown on both sides and cooked through. Transfer to plate and keep warm in oven.
4. Add broth to pan to deglaze 2 to 3 minutes.
5. Add pepper and green onions; cook 2 minutes.

allpurpose, salt, freshly ground pepper, skinless, olive oil, chicken broth, green, green onions, dijon style mustard, lemon juice, cornstarch, tarragon, lemon slices

Taken from www.cookbooks.com/Recipe-Details.aspx?id=528716 (may not work)