Mix about a cup of flour with some black pepper, thyme, and marjoram. About a tsp of each.
Dredge boneless chicken breasts in the flour and then brown in butter in a skillet.
Remove the chicken, add about a 1/4 cup of vermouth and cook down to a glaze. Add a couple tablespoons of
Dijon mustard , stir add about a half cup of heavy cream, and simmer.
Add approx 1/4 cup of chicken broth, mixed with some of the leftover
flour mixture and pour in the sauce to thicken. Add a tablespoon or so
of lemon juice. Add the chicken breasts and simmer until hot.
Variations:
Cut up the chicken breasts into small strips before dredging in the
flour. It really tastes better this way. Add sliced fresh mushrooms to the sauce, letting them cook up a bit with the sauce. Add artichoke hearts to the sauce, just before adding back the
chicken.
![[]](../../../images/bracket.gif){kind=small}
![[]](../../../images/bracket1.gif){kind=small}