Make ahead note:

The chicken can be browned ahead and refrigerated. Remove it and finish the recipe just before serving.

Ingredients:

• 8 chicken breast halves, skinned and deboned
• 1 cup flour
• 2 tea dried tarragon
• 2 tea salt
• 2 Tbl unsalted butter or extra virgin olive oil
• 1 cup cognac
• 1 cup chicken stock
• 8 Tbl Dijon mustard
• 4 Tbl lemon juice
• 8 Tbl capers
• Salt and pepper to taste

Combine the flour, tarragon and salt in a bowl. Dredge each piece of chicken and shake off the excess. Place on a plate.

Melt the butter in a large skillet. Add the chicken and sauté until lightly colored. Turn and cook the other side. This should take about 10 minutes per batch. Remember not to crowd the chicken too much in the skillet.

Warm the cognac in a small saucepan. Reserve one spoonful and pour the rest over the chicken. Light the spoonful and then add to the chicken. Shake the skillet until the flames subside. Add the broth, mustard and lemon juice to the skillet and reduce the heat to low. Simmer the chicken for 20 minutes. Turn the breasts once as they cook. Arrange the meat on a platter and top with the sauce. Sprinkle with the capers and serve.