Meats & Fish
2-1/2 lbs Chicken, boneless, skinless thighs
3 Tbs Butter
2 Tbs Olive oil
4 Tbs Dijon mustard
2 Tbs Shallots or scallions, minced
1/2 tsp Tarragon
4 drops Tabasco sauce
1 cup Fresh white bread crumbs
From "The French Chef Cookbook", Julia Child, p. 168.
Dry the chicken thoroughly on both sides with paper towels. Season with salt and pepper on both sides; use a seasoned salt if you prefer.
Melt the butter with the cooking oil, brush one side of the chicken all over, and arrange on a rack in a broiling pan or baking dish.
Place chicken so surface of meat is 5-6 inches from hot broiler element; chicken should cook slowly for 2-3 minutes.
Turn over chicken, brush all over, and cook for 2-3 minutes. Be careful not to overcook lest it becomes dry and tough.
Beat the mustard, shallots or scallions, tarragon, and Tabasco in a small bowl; then, drop by drop, beat in half the basting fat and juices from the broiling pan to make a mayonnaise-like sauce. Reserve the rest of the fat and juices for later.
Spread one side of the chicken with half the mustard mixture, and cover with a layer of bread crumbs. Then baste with half the reserved broiling juices.
Return chicken to hot broiler for 5-6 minutes or less depending on thickness of chicken, until crumbs have browned nicely.
Turn chicken over, spread with remaining mustard, cover with crumbs, and baste with the last of the broiling juices.
Return to broiler for 5-6 minutes more, or until chicken is done.