3/4 c. plus 2 tbsp. water, divided
3/4 c. Chablis or other dry white wine
1 sm. onion, sliced
3 tbsp. lemon juice
3/4 tsp. chicken flavored bouillon granules
12 whole peppercorns
8 sprigs fresh thyme
4 boneless skinless chicken breast halves
1 tbsp. honey
2 tsp. Dijon mustard
2 tsp. all-purpose flour

Combine 3/4 cup water and next 6 ingredients in a large skillet; bring to a boil over medium heat. Cover, reduce heat, and simmer 5 minutes. Add chicken; cover and simmer 15 minutes or until done. Remove chicken, reserving cooking liquid; set chicken aside and keep warm. Strain cooking liquid; discard onion, peppercorns and thyme. Add honey and mustard to cooking liquid; stir well. Bring to a boil and cook 10 minutes.

Combine remaining 2 tablespoons water and flour; stir well. Add to cooking liquid. Cook 1 minute or until slightly thickened, stirring constantly. Spoon over chicken; garnish with a fresh thyme sprig and lemon slices, if desired. 4 servings.