CHICKEN BREASTS DIJON

l/4 cup all purpose flour
l tsp. salt
l/4 tsp. pepper
4 large chicken breasts, cut in half, boned
2 tbsps. butter
2 tbsps. vegetable oil
3 tbsps. all purpose flour
3 tbsps. Dijon style mustard
l-l/2 cups milk
3/4 cup dry white wine
l tsp. salt
l/4 tsp. dried tarragon leaves
Heat oven 350. Mix l/4 cup flour, l tsp. salt & pepper in med. size
bowl. Dredge chicken pieces in flour mixture. Saute chicken in large
skillet in 2 tbsps. butter and the oil, turning once, until golden,
about l0 mins. Arrange in single layer in shallow baking dish. Melt
3 tbsps. butter in med. size saucepan. Whisk in 3 tbsps. flour & the
mustard. Cook, whisking constantly until mixture bubbles. Whisk in
the milk, wine, l tsp. salt & the tarragon. Cook whisking constantly
until mixture thickens & bubbles for l min. Pour sauce over chicken.
Bake covered until chicken is tender, 25-30 mins. Arrange chicken
on serving platter; spoon sauce over top.
(Can be made l day ahead after sauce is poured over – refrigerate,
covered. Increase baking time to 45 mins.)
Serves 8.