|Salt and pepper, to taste|
|4||skinless boneless chicken breasts (about 1 1/2 pounds), cut into 1-inch cubes|
|2||tablespoons olive oil|
|1 1/2||tablespoons butter|
|1||onion, finely chopped|
|2||cloves garlic, crushed|
|3||stalks celery heart, trimmed of leaves and thinly sliced|
|1 1/2||cups dry white wine|
|2||cups chicken stock|
|4||teaspoons whole-grain mustard|
|1||small heart of Boston or bibb lettuce, torn up|
|1/2||cup seedless green grapes, quartered|
|2||tablespoons chopped fresh parsley|
|2||tablespoons chopped fresh tarragon|
1. In a shallow bowl, combine 1 tablespoon of the flour with generous pinches of salt and pepper. Toss with the chicken.
2. In a large flameproof casserole on medium heat, heat 1 tablespoon of the oil. Brown half the chicken. Remove the chicken from the pan; set aside. Use the remaining 1 tablespoon of oil to brown the remaining chicken and remove it from the pan.
3. Turn the heat to medium-low. Add the butter. Cook the onions, garlic, and celery over medium heat, stirring often, for 5 minutes. Add the remaining 1 tablespoon of flour. Cook, stirring, for 2 minutes.
4. Stir in the wine, stock, and mustard. Scrape the bottom of the pan to remove the sediment.
5. Return the chicken to the pan and bring the mixture to a boil. Lower the heat, cover the pan, and simmer for 5 minutes.
6. Turn off the heat and add the lettuce, grapes, parsley, and tarragon. Cover and let the mixture sit for 5 minutes. Serve with rice. Adapted from "Jamie's Kitchen"