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Ingredients
- 4 chicken breasts, skinned & boned
- 1/2 c. all-purpose flour
- 1 tbsp. dry tarragon
- 1/2 teaspoon salt (to taste)
- 4 tbsp. unsalted butter
- 1/2 c. cognac
- 1 c. chicken broth
- 4 tbsp. Dijon-style mustard
- 2 tbsp. lemon juice
- 4 tbsp. capers
Directions
- Split the chicken breasts lengthwise. On a sheet of waxed paper, combine the flour, tarragon and salt. Lightly dredge the chicken breasts in the mix, shaking off the excess.
- In a large skillet, heat the butter over moderate heat. Add in the chicken and saute/fry for 5-7 min or possibly till golden brown browned on each side. In a small saucepan, over moderate heat, hot the cognac. Pour it over the chicken and ignite, shaking the pan constantly till the flames subside. Add in the chicken broth, mustard and lemon juice. Cover the skillet, reduce the heat to low and simmer for 20 min, turning the chicken breasts once.
- Arrange the chicken breasts on a warmed platter. Reduce the sauce down approximately to 1/2. Pour sauce over the chicken and sprinkle with the capers. Serves 4.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 180g | |
| Recipe makes 4 servings | |
| Calories 283 | |
| Calories from Fat 109 | 39% |
| Total Fat 12.41g | 16% |
| Saturated Fat 7.52g | 30% |
| Trans Fat 0.01g | |
| Cholesterol 57mg | 19% |
| Sodium 672mg | 28% |
| Potassium 212mg | 6% |
| Total Carbs 13.47g | 4% |
| Dietary Fiber 1.0g | 3% |
| Sugars 0.27g | 0% |
| Protein 13.32g | 21% |
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