Mix about a cup of flour with some black pepper, thyme, and marjoram.
About a tsp of each.

Dredge boneless chicken breasts in the flour and then brown in butter in
 a skillet.

Remove the chicken, add about a 1/4 cup of vermouth and cook down to a
glaze.  Add a couple tablespoons of dijon mustard (I like LOTS), stir,
add about a half cup of heavy cream, and simmer.

Add approx 1/4 cup of chicken broth, mixed with some of the leftover
flour mixture and pour in the sauce to thicken.  Add a tablespoon or so
of lemon juice.  Add the chicken breasts and simmer until hot.
Delicious.

Variations:
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1) Cut up the chicken breasts into small strips before dredging in the
flour.  It really tastes better this way, I think.

2) Add sliced fresh mushrooms to the sauce, letting them cook up a bit
with the sauce.

3) Add artichoke hearts to the sauce, just before adding back the
chicken.