Chicken Dijon!

I pretty much conditioned my roommate to became Pavlov's dog. Whenever I say "Dijon", she now thinks of this recipe and I have to run and get some Bounty towels to wipe up her excessive salivation. Sheesh. :) I adapted this recipe from one of my personal favorite's of Mom's kitchen. The spicy and tangy flavors of the chicken meld perfectly with Garlic-Parmesan Mashed Potatoes.

4 chicken breasts
2 TBSP butter
Lemon pepper (or 1 TBSP lime juice and black pepper)
1 TBSP flour
1 cup chicken broth
3 TBSP Dijon mustard, divided

Melt butter in frying pan. Set in chicken breasts after cutting off fat. Sprinkle lemon pepper (or if you're a college student and can't afford spices, lime juice and a generous black pepper crust) over the raw chicken in the pan. Squirt about 2 TBSP Dijon mustard over the tops as well (if desired) but don't use a knife to smooth it over. Cook until VERY VERY brown on both sides (10 minutes on each side.) Sprinkle the other side with pepper and lime, but not Dijon. Take meat out of pan and leave drippings. You'll probably need more butter. Add an equal amount of flour (1 TBSP); you can add more butter and flour to make more gravy. Whisk in chicken broth until thickened. Take off heat and add 1 TBSP Dijon mustard. Put meat in gravy and serve over Garlic-Parmesan Mashed Potatoes or rice.