1 tablespoon butter
1 tablespoon olive oil
1 3-pound whole chicken, cut into 8 pieces

3/4 cup chopped shallots
1/4 cup brandy
1 cup low-salt chicken broth

1/2 cup whipping cream
4 teaspoons chopped fresh tarragon
2 teaspoons Dijon mustard
chicken, mustard, tarragon

4 large skinless boneless chicken breast halves
1 teaspoon onion powder
1 teaspoon dried thyme
4 tablespoons (1/2 stick) butter
2 tablespoons all purpose flour
1/2 teaspoon dry mustard
1 1/2 cups low-salt chicken broth
3/4 cup frozen concentrated cranberry juice cocktail, thawed
1/4 cup dried cranberries
chicken, cranberry, mustard

1lb Cod or Haddock Fillet, cut into bite size chunks (I used Cod)
1 Egg, beaten and seasoned with 1 tsp yellow mustard, black pepper and/or some salt
1/4 cup all-purpose flour
1/2 cup potato flakes

1 can coconut milk
2 Tbsps Thai Red Curry Paste
2 Tbsps Fish Sauce
2 Tbsps Brown Sugar
10-15 cherry tomatoes - cut into halves
40 basil leaves - cut into thin slices

Cooked jasmine rice
rice, tomato, mustard