Chicken on Bagette with Gravy

This is a new recipe for us...a spin on a Rachel Ray recipe I saw last night.  It's a new favorite. 

Pan Seared Chicken on Bagette with Gravy

4 Chicken Breasts
1 bottle garlic and herb marinade or italian dressing
1 Tablespoon chopped parsley (cause I had some that needed to be used up)
Juice from two Lemons
1 Tablespoon Sugar or Honey
2 tablespoon butter
2 tablespoons flour
2 cups chicken stock
1 tablespoon of dijon mustard
Splash of white wine (you can use stock if you want to)
salt and pepper

Marinade chicken in marinade, parsley, lemon juice and sugar for 15-30 minutes.

On high heat, brown chicken breasts until cooked but still moist.  Remove from pan and tent with foil.  Deglaze the pan with the wine (or stock)  In a sauce pan, melt butter and add flour.  Cook for 1 minute.  Add stock and wisk until smooth.  Add mixture to pan juices along with the mustard.  Slice chicken on an angle and return to gravy, adding any accumulated juice that has collected on the plate.  Allow chicken to bubble away in the gravy for a minute or two. 

Serve on a toasted bagette. 

The Little Mouths loved the chicken but ate their bagette separate.  Big Mama give this recipe thumbs up for taste and knows it was worth the extra prep and time.  It still came to the table in under 30 minutes, but it did require constant attension.