Lemon-Thyme Chicken

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Redbook

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Ingredients

1/4 cup(s) all-purpose flour

1 teaspoon(s) salt

1/4 teaspoon(s) freshly ground pepper

4 boneless, skinless chicken-breast halves, without tenderloin

1 tablespoon(s) olive oil

1 tablespoon(s) unsalted butter

1/2 cup(s) half and half

2 shallots, minced

2 teaspoon(s) grated lemon zest

1 tablespoon(s) minced fresh thyme

2 tablespoon(s) fresh lemon juice

1 tablespoon(s) Dijon mustard

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