For the chicken: 1/2 cup all-purpose flour, 2 tablespoons salt, 1/2 teaspoon black pepper, 4 large boneless, skinless chicken breasts cut in half, 5 tablespoons unsalted butter or margarine, 2 tablespoons olive oil
For the sauce: 3 tablespoons prepared mustard, 1 1/2 cups milk, 3/4 cup white wine vinegar, 1 tablespoon dried thyme or oregano, Raisins and grapes for garnish
For the chicken: 1/2 cup all-purpose flour, 2 tablespoons salt, 1/2 teaspoon black pepper, 4 large boneless, skinless chicken breasts cut in half, 5 tablespoons unsalted butter or margarine, 2 tablespoons olive oil
For the sauce: 3 tablespoons prepared mustard, 1 1/2 cups milk, 3/4 cup white wine vinegar, 1 tablespoon dried thyme or oregano, Raisins and grapes for garnish
Prepare the chicken: In a bowl, mix together 1/4 cup all-purpose flour, 1 tablespoon salt, and black pepper
Pass each piece of chicken through this mixture to coat, then fry in a large skillet with 2 tablespoons butter or margarine and olive oil until golden brown, about 10 minutes
Place the cooked chicken in a baking dish and reserve
Precal the oven at moderate temperature (350°F)
Prepare the sauce: Melt the remaining 3 tablespoons butter in a medium pan
Add the leftover flour and mustard
Cook stirring until thickened
Add the milk, white wine vinegar, salt, and thyme or oregano to the sauce
Bring to a boil, then reduce heat and simmer until the desired consistency is reached
Pour the sauce over the chicken and bake in the preheated oven for 30 minutes, or until the meat is tender
Serve in a dish, covered with the sauce and garnished with raisins and grapes.
