I usually double the sauce ingredients in order to have extra to serve over a side dish of steamed asparagus.
2 chicken breasts, skinned, boned and halved
salt, to taste
lemon pepper seasoning, to taste
3 tbsp margarine or butter
½ cup chicken broth
½ cup fat free half-and-half
1 tbsp flour
1 tbsp Dijon mustard
1 tsp honey
½ tsp grated lemon peel (optional)
Add chicken broth to skillet. In small jar with tight fitting lid, combine half-and-half & flour; shake well. Stir into broth; cook over medium heat until mixture is smooth and bubbly. Stir in mustard, honey and lemon peel. Spoon part of sauce over chicken; serve with remaining sauce.
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