4 chicken breasts, skinned & boned
1/2 c. all-purpose flour
1 tbsp. dried tarragon
1/2 tsp. 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

Split the chicken breasts lengthwise. On a sheet of waxed paper, combine the flour, tarragon and salt. Lightly dredge the chicken breasts in the mixture, shaking off the excess.

In a large skillet, melt the butter over moderate heat. Add the chicken and saute for 5-7 minutes or until golden browned on each side. In a small saucepan, over moderate heat, warm the cognac. Pour it over the chicken and ignite, shaking the pan constantly until the flames subside. Add the chicken broth, mustard and lemon juice. Cover the skillet, reduce the heat to low and simmer for 20 minutes, 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.