CHICKEN WITH WINE AND MUSTARD

Experiment with any of the dozens or more of French mustards available in the gourmet section of your market,but please do not subtitute the bright yellow “hotdog” style mustard.

2-4 servings

2 chicken breast (about 2 pounds) skinned,boned and quartered or chicken legs and thighs

salt and pepper to taste

6 tbsp butter

3 shallots,minced

3/4 cup dry white wine

1 cup heavy cream

1/4 cup chicken stock

4 tbsp grainy mustard

1 medium tomatoe sliced

Bunch of spinach

Sprinkle the chicken breast with salt and pepper.

Saute the chicken breasts for 3-5 minutes on each side,or until browned. Do not overcooked. Transfer the chicekn pieces to a heated platter and keep warm.

Remove any excess fat from the pan. Over medium heat saute the shallots and tomatoes briefly

Add the wine,cream,and stock; bring to a boil,reduce the heat to medium low and cook until the sauce has thickened.

Whisk in the mustard,combining well. Whisk in the remaning 2 tbsp of butter, one at a time.

Return the chicken to the sauce and cook through for another 5 minutes.

Add spinach at the end and top with a twist of the pepper mill