4 boneless skinless chicken breast halves
½ teaspoon salt
½ teaspoon lemon-pepper seasoning or freshly ground black pepper
2 tablespoons butter
½ cup chicken broth
½ cup half & half creamer
1 tablespoon flour
1 tablespoon Dijon mustard
1 teaspoon honey
½ teaspoon grated lemon peel (optional)
Sprinkle chicken with salt and lemon-pepper seasoning or ground black pepper. Melt butter in large skillet over medium heat. Add chicken; cook 5 minutes on each side.
Reduce heat; cover and cook about 10 minutes or until chicken is fork-tender and juices run clear. Place on serving platter; cover to keep warm.
In small container with tight fitting lid, combine broth, half & half, flour, mustard and honey; shake well (ingredients could be whisked in a tall bowl instead). Pour into skillet; cook over medium heat until mixture is smooth and bubbly, stirring constantly. Stir in lemon peel. Spoon part of sauce over chicken; serve with remaining sauce.
From prep to table 40 minutes