CHICKEN WITH MUSTARD AND TARRAGON

This is another one of my variations of the classic sauteed chicken and a good friend of mine from Corsica (a French island situated off the north western coast of Italy)Catherine introduced me to this dish years ago and still one of my favorites, especially at a hot summer nights dinner after a wonderful day at the beach ! Your wine selection is very important due to the mustard and radish in this dish so my advise here is a well chilled extra dry, light white wine under 12 degrees proof.

YOU'LL NEED:
(serves four)
- 4 good size boneless chicken (I prefer a mixture of dark and white meat)
- 3 t spoons french mustard (I prefer Dijon because its got a nice kick to it)
- 2 t spoons fresh tarragon
- 1 bunch of radish, at least 15 of various colors
- 2 T spoons unsalted butter
- 2 T spoons extra virgin olive oil
- 1 T spoon shallot (minced)
- 1 T spoon fresh lemon juice
- 1 T spoon white wine vinegar
- 1 cup chicken both (unsalted is better)
- 1/2 cup white wine (dry)
- 1 t spoon salt
- 1 T spoon all purpose non bleached flour

PREPARATION:

- First, pull out a good size skillet and on medium heat, melt the butter and add in the olive oil. Add to this your chicken to brown on both sides. When done, remove the chicken and set aside as we will use the same skillet with butter and oil to prepare the sauce.
- So, in the same skillet, add your shallot and when soft, add the chicken broth and add in the mustard and a T spoon of all purpose flour and whisk, then add in the tarragon then your white wine and cook until the sauce thickens somewhat.
- Turn down heat of the above skillet to low and pull out a smaller sauce pan or smaller skillet and add to this 1 T spoon of butter with 1 T spoon of olive oil, then add in the thinly cut radishes, your pepper and let brown slightly (5-8 minutes).
- With the chicken (that you kept warm on a platter), gently place the radishes over the chicken and pour in small quantities your sauce a top and serve warm.
- Good to serve with a simple endive and tomato salad and some wonderful cuts of hard and soft southern European cheeses (French or Italian)

ENJOY !!!!!