Chicken with Apple-Dijon Sauce

Combine flour, thyme, marjoram and bouillon in shallow dish. Coat chicken with flour mixture; shake off excess. Heat 2 teaspoons oil in large, nonstick skillet over medium-high heat. Add chicken; cook on each side for 7 minutes or until no longer pink in center. Transfer to platter and keep warm. Heat remaining 1 teaspoon oil in same skillet. Add shallot and garlic; cook, stirring frequently, for 1 minute. Add Juicy Juice and mustard. Bring to a boil; cook, scraping up any brown bits, for 3 to 4 minutes or until liquid is reduced by half. Add chicken back to skillet along with any juices accumulated on platter; stir to coat chicken with sauce.