Chicken Dijon

Retired professional chef. Trained French and cooked French. Also cooked Italian. Live on the Mexican border now, so cook some Northern Sonoran foods. Enjoy cooking Oriental foods. Now cook mostly for friends who never experienced high quality restaurant food. Raise Angus-cross beef commercially.

¼ cup plus 1 teaspoon kosher salt

3 tablespoons sugar

1 quart cool water

4 boneless, skinless 1-inch-thick chicken breast halves (about 2 ¼ pounds)

4 tablespoons (½ stick) unsalted butter

3 tablespoons olive oil

¾ cup sliced shallots

1 tablespoon minced garlic

¾ cup all-purpose flour

2 teaspoons freshly cracked black pepper

½ teaspoon granulated garlic

½ cup dry white wine

½ cup Dijon mustard

2 tablespoons whole-grain mustard

½ cup chicken stock

¾ cup heavy cream

4 cups loosely packed baby spinach, shredded

8 slices Emmenthaler or Swiss cheese (about ¼ pound)

Directions at tastebytaste.com

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