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* Chicken with Mustard
* Three Color Linguini, per chicken recipe
* Garden Salad with Pistachios
* Bread of your choice

Chicken With Mustard
Hotel Le Bristol, Paris, France

Makes 4 servings

  Vegetable oil spray
  1 tablespoon plus one teaspoon vegetable oil
  1 pound boneless, skinless chicken breast
  Freshly ground black pepper
  3 tablespoons prepared mustard
  2 tablespoons dried bread crumbs
  1+1/2 tablespoons butter
  1 pound three-color linguini, cooked

 1. Preheat the oven to 350 F. Spray a baking sheet with vegetable oil.

 2. In a large saute pan, heat the 1 tablespoon of vegetable oil over high
 heat. Season the chicken with pepper, to taste. Saute the chicken over
 high heat for 3 minutes per side, or until golden. Remove the chicken and
 drain on paper towels.

 3. In a small bowl, combine the mustard, the remaining teaspoon of
 vegetable oil, and the bread crumbs. Spread on both sides of the chicken
 and place on the baking sheet. Bake for 15 minutes, or until the chicken
 is cooked through.

 4. In a large saute pan over medium heat, melt the butter. Saute the pasta
 for 3 minutes, tossing in the butter.

 5. Arrange the pasta in 3 stacks on each plate and place the chicken in
 the center.

 Copyright 1995 Acorn Associates, Ltd.

 Garden Salad with Pistachios
 Chile

 Makes 4 servings

 For the Dressing:
  2 tablespoons orange juice
  1/2 teaspoon salt
  1/8 teaspoon freshly ground black pepper
  6 tablespoons olive oil

  1/3 cup chopped unsalted pistachios
  1 head romaine lettuce, washed, dried, and torn into pieces
  1 medium tomato, cored and cut into wedges
  1 small green or yellow bell pepper, cored, seeded, and cut into thin
 strips
  2 tablespoons chopped fresh chives as a garnish

 1. To make the dressing: In a small bowl, combine the orange juice, salt,
 and pepper. Slowly whisk in the olive oil. Stir in the pistachios and set
 aside.

 2. In a salad bowl, combine the lettuce, tomato, and bell pepper. Add the
 salad dressing and toss well.

 3. Divide the salad onto 4 salad plates. Garnish with the chopped chives.

 Copyright 1995 Acorn Associates, Ltd.






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