1 T. extra virgin olive oil
4 boneless, skinless chicken breasts
1 t. salt
1/3 c. dry white wine
1/2 c. fat free half and half
2 T. Dijon mustard
1 t. dried marjoram
1. Heat the oil in a large skillet over medium high heat. Sprinkle salt, black pepper, and red pepper on the chicken and add to the pan. Cook 5-6 minutes on each side or until cooked through. Remove the chicken from pan and set aside, keeping it warm.
2. Pour he twine into the still hot skillet and whisk, stirring for about one minute. Add in the half and half,mustard, and marjoram. Whisk until thickened, about 2 minutes.
3. Pour any juice from the chicken into pan and stir together. Put the chicken back in the sauce and turn to coat.