¼ cup flour

Salt and freshly ground black pepper

3/4 pound chicken breast cutlets

1 tablespoon olive oil

4 tablespoons water

2 tablespoons Dijon mustard

Zest from 1 orange

2 tablespoons orange juice

2 tablespoons heavy cream

2 tablespoons fresh thyme leaves or 2 teaspoons dried thyme

½ baguette, sliced

Place flour on a plate and season with salt and pepper to taste. Add the chicken cutlets and coat both sides with the flour. Heat oil in a large nonstick skillet over medium-high heat and add the chicken. Saute 2 minutes per side and remove to a plate. A meat thermometer should read 165 degrees.

Add water to the skillet and scrape up pan drippings several seconds. Add mustard and stir to combine with the water. Add the orange zest and orange juice. Stir to make a smooth sauce. Add cream and stir to combine all ingredients. Remove from the heat and return the chicken to the skillet and coat with the sauce. Divide the chicken between two dinner plates and spoon sauce on top. Sprinkle thyme over the chicken and sauce. Serve with the baguette.

Yield: 2 servings.

Per serving: 510 calories (33% from fat), 18.7 g fat (5.7 g saturated, 6.7 g monounsaturated), 143 mg cholesterol, 45.2 g protein, 38.1 g carbohydrates, 2.9 g fiber, 518 mg sodium.