Instructions: Pound breasts until thin. Combine flour and herbs & spices - reserve 1 Tbs and rub remainder into breasts. Brown chicken in margarine and transfer to plate. Add wine and boil until reduces to a glaze. Mix in stock and mustard - boil 2 - 3 minutes. Mix evaporated milk with reserved flour mixture and add to skillet. Cook stirring until thicken and smooth. Return chicken to skillet and cook until done.

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