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