3/4 c. plus 2 tbsp. water
3/4 c. dry white wine
1 sm. onion, sliced
3 tbsp. lemon juice
3/4 tsp. chicken bouillon granules
12 whole peppercorns
4 boned, skinned chicken breast halves
1 tbsp. honey
2 tsp. Dijon mustard
1 1/2 c. sliced fresh mushrooms
2 tsp. flour

Combine 3/4 cup water and next 6 ingredients in large skillet; bring to 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 onions and peppercorns. Add honey, mustard and mushrooms 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. Yield: 4 servings (about 190 calories per chicken breast half and 1/4 cup sauce). Elegant presentation. Chicken steaks are great.