4 chicken breast halves, skin removed
1/4 cup Dijon mustard, divided
1 tsp olive oil
fresh black pepper
1 1/4 cups chicken broth
1/2 cup minced onion
1 medium clove garlic
1 Tbsp + 1 tsp flour
1/4 tsp dried thyme
1 Tbsp plus 1 tsp lemon juice
Spread the chicken breast with 1 Tbsp of the Dijon mustard.
Heat the olive oil over medium heat in a large non-stick skillet. Place the chicken mustard side down in the skillet and brown lightly for 2 minutes. remove the chicken from the pan. Sprinkle lightly with the pepper.
Deglaze the pan with 1/4 cup of the broth; boil 1 minute. Put the onion and garlic into the pan and cook 1 minute. Stir in the remaining broth, the remaining mustard, thyme and lemon juice. Bring to a boil and add the chicken pieces, spooning some of the sauce over.
Reduce the heat and simmer the chicken, partially covered, for 30 to 35 minutes. test the chicken for doneness.
Spoon the sauce over the chicken to serve. The dish can be served with noodles or rice if desired.
Serves 4.
