Chicken In French Mustard Sauce

Season chicken. Pat chicken dry on paper towels. Sprinkle both sides of each piece with salt (takes about 1 teaspoon to season all of them) and pepper. Spread flour on a plate. Lay chicken in flour, then flip pieces over to coat completely.

Fry chicken. Set large (10-inch) skillet over medium to medium-high heat. Add butter and oil.

When butter melts and just begins to brown, quickly and gently pat chicken between palms to distribute flour evenly, shake off excess and lay chicken in a pan in a single layer.

When brown underneath, about 3 minutes, turn with tongs and cook the other side until brown outside and cooked through, about 5 minutes more. The chicken should be juicy, but not pink inside; cut into the center with a small knife to make sure. Remove chicken to a clean plate. Reduce heat under pan to medium.

For Sauce: Immediately pour in broth or wine. (Pour from side to minimize spattering.) Use a spatula to scrape up any sticky bits from bottom of pan. Boil until almost syrupy looking, about 2 minutes.

Add mustard and creme fraiche or cream. Boil until sauce has thickened slightly, 3 to 5 minutes. Taste and add as much salt as you think necessary.

To Serve: Place chicken breasts on dinner plates. Spoon sauce over each one. Sprinkle with chives or parsley and serve.