In a plate, combine the flour, thyme, marjoram, cracked pepper and the Cayenne pepper. Coat the cutlets and place them in another plate.In a large skillet, heat 2 tsp. (10 mL) of oil and sear the cutlets to bring to a nice coloring, for about 4 to 5 minutes on each side. Keep warm.In the same pan, add 1 tsp. (5 mL) of oil and brown the shallot in it for about 1 minute. Deglaze with the chicken broth and apple juice; bring to a boil and reduce by half.Add the cream, the mustard and cook for 2 to 3 minutes until obtaining the desired consistency.Place 2 cutlets in each plate and cover with sauce.Microwaved light sauceIn a glass bowl, melt the butter for 1 minute at high. Add the flour and mix.Pour the hot milk and whip the sauce. Cook for 2 minutes at high. Whip the sauce again and finish cooking for 2 more minutes at high. Add seasoning.For variation, you can add the herbs of your choice.

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1/4 cup (60 mL) flour 1/2 tsp. (2 mL) fresh thyme 1/2 tsp. (2 mL) marjoram 1/2 tsp. (2 mL) cracked black pepper 1 dash of cayenne pepper 6 to 8 chicken cutlets 1 Tbsp. (15 mL) olive oil 1 shallot, minced 1/2 cup (125 mL) chicken broth 1/2 cup (125 mL) apple juice 1/2 cup (125 mL) 35% cream, country style or express light sauce 2 Tbsp. (30 mL) Dijon mustard 2 Tbsp. (30 mL) butter 2 Tbsp. (30 mL) flour 1 cup (250 mL) 1 % milk