Name: Breast of Chicken Dijon
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

Worship empowers serving; serving expresses worship. Godliness requires a disciplined balance between the two. Those who can maintain service without regular personal and corporate worship are serving in the flesh. It doesn’t matter how long they’ve been serving that way or how well others think they serve, they are not striving according to God’s power, as Paul did, but their own… At the same time, one measure of the authenticity of worship (again, both personal and corporate) is whether it results in a desire to serve… Therefore, we must maintain that to be Godly, we should discipline ourselves for both worship and service. To engage in one without the other is, in reality, to experience neither.

Donald S. Whitney

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

A Message from our Provider:

“The Wages of Sin is Death. Repent Before Payday”