Chicken with Mustard Sauce



4 4-0z boneless, skinless chicken breasts

3 tablespoons all-purpose flour

1/2 teaspoon dried marjoram, crumbled

1/2 teaspoon dried thyme, crumbled

1/2 teaspoon ground black pepper



Nonstick vegetable oil spray

2 teaspoons olive oil

1/2 cup dry vermouth

1 cup fat-free chicken broth

2 tablespoons Dijon mustard

1/4 teaspoon dried lemon peel

3 tablespoons evaporated skim milk

parsley and thinly sliced lemon (opt.)



Pound chicken between wax paper or plastic wrap to a thickness of

1/4". Combine flour, marjoram, thyme and pepper. Set aside 1

tablespoon of seasoned flour and rub remainder into both sides of

chicken breasts.



Coat non-stick frying pan with non-stick vegetable oil spray. Add

olive oil and heat over medium-high heat. Add chicken and cook until

brown, about 2 minutes on each side. Remove from pan and set aside.

Add vermouth and boil until reduced by about half, scraping up any

bits stuck to pan, about 5 minutes. Mix in broth, lemon peel and

mustard. Boil 2 minutes. Mix milk and reserved flour together and

whisk in about 1/4 cup of hot broth. Return mixture to pan. Simmer

until slightly thickened, stirring, about 3 minutes. Return chicken

to pan and cook until cooked through, about 4 minutes.



Transfer to plates. Garnish with parsley and lemon.