Jane Sigal

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Author Jane Sigal created this recipe based on a dish she had at Paris's Coinstot Vino and a conversation she had with the wine bar's owner, Guillaume Dupré. Key to the dish is the fragrant spice mixture that seasons the chicken breasts before they're sautéed; Coinstot Vino buys a blend from the excellent spice merchant Thiercelin that includes mustard seeds, black pepper and coriander seeds. Don't reduce the crème fraîche that finishes the dish; just make sure it's heated through before serving. Slideshow:  Cooking with Tarragon 
Author Jane Sigal created this recipe based on a dish she had at Paris's Coinstot Vino and a conversation she had with the wine bar's owner, Guillaume Dupré. Key to the dish is the fragrant spice mixture that seasons the chicken breasts before they're sautéed; Coinstot Vino buys a blend from the excellent spice merchant Thiercelin that includes mustard seeds, black pepper and coriander seeds. Don't reduce the crème fraîche that finishes the dish; just make sure it's heated through before serving. Slideshow:  Cooking with Tarragon 
If you've never tried baked apples with oyster mushrooms, the time has officially come.
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