Pan-Fried Chicken with Tarragon Mustard
Flavorful pan-fried chicken is crispy on the outside with a savory layer of bright green Fallot tarragon mustard tucked under the crust. One, of only a handful, of firms still producing artisanal French Dijon, Fallot diligently adheres to old-world traditions.
1 medium onion, finely chopped
1 tablespoon flat-leaf parsley, finely chopped
3 tablespoons Edmond Fallot Tarragon Dijon Mustard
1/4 cup olive oil, plus more for frying
Flour for dredging
4 boneless, skinless chicken breast
Lemon wedges for serving
In blender or a food processor, combine onion, parsley, mustard and olive oil. Puree mixture into a thick, smooth paste. Pour mixture into a large bowl.
Place flour in shall dish and dredge cutlets, shake off any excess. Dip chicken into mustard puree and then back into flour.
In large skillet, heat 1/4 inch olive oil. When oil is hot, fry chicken pieces for about 4 minutes on each side until well browned and cooked through (cooking time will depend on the thickness of breasts).
Serve warm with lemon wedges.