| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Jewish | 1 | Servings | |
INGREDIENTS
| 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 |
INSTRUCTIONS
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
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