Chicken Supreme Dijon - cooking recipe

Ingredients

1 Tbsp. Canola oil
2 Tbsp. butter
2 chicken breasts, split, skinless and boneless
flour, salt and pepper (for dredging)
2 1/2 Tbsp. additional flour
2 c. Knorr chicken bouillon
2 rounded Tbsp. Grey Poupon mustard
1 Tbsp. red wine vinegar

Preparation

Dredge chicken and saute in oil and butter until lightly browned.
Remove chicken to warm plate.
Add 2 1/2 tablespoons of flour to pan and cook 2 to 3 minutes over medium heat.
Add chicken broth and deglaze pan.