Recipe - Breast Of Chicken Dijon

4 Chicken breasts
One half cup Flour
1 teaspoon Dried tarragon
1 teaspoon Salt
4 teaspoon Margarine
One half cup Cognac
cup Chicken broth
4 teaspoon Dijon mustard
2 teaspoon 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 57 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 JEWISHFOOD digest V97 #300 by BNLImp@aol.com on Nov 18, 1997