Title: Breast of Chicken Dijon
Categories: None
Yield: 1 Servings

4 Chicken breasts
1/2 c Flour
1 ts Dried tarragon
1 ts Salt
4 ts Margarine
1/2 c Cognac
c Chicken broth
4 ts Dijon mustard
2 ts Lemon juice

Source : Cooking with love

On a sheet of wax paper, combine the flour tarragon and salt. Lightly
dredge the chicken breasts. In a large skillet melt the margarine.Add
chicken and saute for 5-7 minutes or till lightly browned on each side. In
a small saucepan over low heat, warm the cognac. Pour it over the chicken
and ignite, shaking the pan constantly till the flames subsides.Add the
chicken broth, mustard and lemon juice. Cover the skillet and reduce the
heat to low and simmer for 10 minutes, Arrange on platter and pour sauce
over.

Posted to JEWISH-FOOD digest V97 #300 by BNLImp@aol.com on Nov 18, 1997