CHICKEN WITH MUSTARD AND COCONUT MILK ENJOY DAN:

SAUTEED CHICKEN IN MUSTARD AND COCONUT MILK by CHEF DAN:

Serves 4

INGREDIENTS:

4 boneless, skinless, chicken breasts

Kosher salt and freshly ground black pepper

1/4-cup plus 1 tablespoon all-purpose flour, divided

2 tablespoon grape-seed oil

2 shallot, minced

1/4-cup white wine

1/2-cup chicken broth

1/2-cup coconut milk

2 tablespoons whole grain mustard

1 tablespoon fresh tarragon or 14-cup fresh chives

DIRECTIONS:

1.   Place chicken between sheets f plastic wrap and pound to flatten to 1/2-inch thick with a meat mallet.

2.   Season both sides with salt and pepper.

3.   In a bowl add 1/2- cup flour.

4.   Dredge the salted chicken breast in the all-purpose flour.

5.   In a skillet, heat 1 tablespoon oil over medium-high heat.

6.   Add chicken and sauté until golden brown 2 minutes on each side.

7.   Transfer to plate and cover with aluminum foil.

8.   Heat reaming oil to the skillet over medium-high heat.

9.   Add shallots and cook, stirring constantly and scraping up any browned bits, cook for 1-2 minutes.

10.                Add 1 tablespoon all-purpose flour, stir to coat.

11.                Add wine, chicken broth; season with a little salt.

12.                Bring to a boil.

13.                Return chicken to the skillet, reduce heat and simmer for about 6 minutes.

14.                Stir in coconut milk and mustard until smooth.

15.                Turn the chicken to coat with the sauce.

16.                Stir in the tarragon, or chives.

             ENJOY DAN:                               BON-APPETITE!!