Chicken with Mustard Sauce - Kraft Recipes Top
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Chicken with Mustard Sauce

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  • In a large resealable plastic bag, combine flour, marjoram, thyme and pepper; set aside 1 tablespoon of the flour mixture. Add chicken to the bag, two pieces at a time, and shake to coat.
  • In a large skillet, cook chicken in oil over medium heat for 5 to 7 minutes on each side or until juices run clear. Remove and keep warm. Stir 1/2 cup broth into the pan. Bring to a boil. Reduce heat; simmer, uncovered, for 6 to 8 minutes or until reduced by half. Stir in remaining broth, mustard and lemon peel.
  • Place reserved flour mixture in a small bowl; stir in milk until smooth. Stir into broth mixture and bring to a boil. Reduce heat; simmer, uncovered, for 2 to 3 minutes or until thickened. Return chicken to skillet and cook for 5 minutes or until heated through.


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