Ingredients
3 tablespoons all-purpose flour1/2 teaspoon dried marjoram1/2 teaspoon dried thyme1/2 teaspoon pepper4 boneless skinless chicken breast halves (4 ounces each)2 teaspoons olive oil1/2 cup white wine or reduced-sodium chicken broth1 cup reduced-sodium chicken broth2 tablespoons Dijon mustard1/4 teaspoon grated lemon zest3 tablespoons fat-free milk
Preparation
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.
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 zest.
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.
