the honorary swedish citizen

serves 4 prep 15mins cook 20 mins

3 tablespoons extra-virgin olive oil

2 tablespoons white wine vinegar

2 tablespoons plus 1 teaspoon dijon mustard

salt and pepper

1 orange, peel and pith discarded, cut into segments

1 1/4 pounds skinless, boneless chicken breast

1/3 cup heavy cream

1/2 teaspoon chopped fresh tarragon

1 head red-leaf lettuce, torn

1.  In a large bowl, whisk together 1 tablespoon olive oil, 1 tablespoon vinegar, and 1 teaspoon mustard; season with salt and pepper.  Add orange segments.

2.  Season the chicken with salt and pepper.  In a large nonstick skillet, heat the remaining 2 tablespoons olive oil over medium-high heat.  Add the chicken and cook, turning once, until golden and cooked through, 12-15 minutes; transfer to a plate and cover to keep warm.

3.Lower the hear to medium and add the remaining 1 tablespoon vinegar to the pan, scraping up any browned bits.  Whisk in the cream, the remaining 2 tablespoons mustard and the tarragon and cool until slightly thickened, about 1 minute.

4.  Add the lettuce to the orange mixture and toss to coat.  Slice the chicken against the grain 1/2 inch thick and place on a platter.  Spoon the sauce over the chicken and serve with the salad.