2 Chicken Breasts 1 1/2 Tbs Flour 1/4 tsp each Marjoram, Thyme, Pepper 1 tsp Butter or Margarine 1/2 Cup Dry Vermouth or other White Wine 1 Cup Chicken Stock 2 Tbs Dijon Mustard 1/4 Cup Evaporated Skimmed Milk
Pound breasts until thin. Combine flour, herbs and spices & reserve 1/2 Tbs. and rub remainder into chicken. Brown chicken and transfer to plate. Add wine and boil until reduced to a glaze. Mix in stock and mustard whisking till smooth. Boil 2 to 3 minutes.
Mix evaporated milk with reserved flour mixture. Add to skillet and cook stirring until thickened and smooth. Return chicken to skillet and cook until done.
