Chicken Scallops With Mustard Glaze - cooking recipe

Ingredients

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

Preparation

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