Honey Mustard Chicken

4 chicken breast fillets

¼ c. flour

salt and pepper

1 T. olive oil

½ c. chicken broth

1T. butter

1T. flour

1 ½ T. honey mustard

1 T. flour

1 T. butter

1 jar sliced mushrooms

In shallow dish, mix flour, salt and pepper.

Spray 12-inch nonstick skillet with cooking spray. Add oil and heat over medium-high heat. Coat both sides of chicken with flour mixture. Cook chicken in hot oil 6 to 8 minutes, turning once, until chicken is no longer pink in center. Remove chicken to serving plate; cover to keep warm.

Add in butter and flour, scraping up the bits from the pan. Stir broth into skillet. Heat to boiling over medium-high heat. reduce hear and stir in mustard and mushrooms. Cook 2 to 3 minutes, stirring frequently, until slightly thickened. Spoon sauce over chicken. Sprinkle with thyme.