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1
Preheat the oven to 450F.
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2
Combine the mustard, lemon juice, 2 tablespoons water, the yolk, Tabasco, and 1 teaspoon salt in a blender.
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3
Puree until smooth.
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4
With the machine running, add both oils in a steady stream and blend to emulsify.
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5
Make boneless chicken steaks, removing the breast and thigh from each side in a single piece without any bones; the two parts will be connected by skin and a little meat (see Cest Bon on page 132).
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6
Generously season the chicken on both sides with salt and pepper.
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7
Dust with cornstarch to coat, shaking off excess.
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8
Fill a large skillet with grapeseed oil to a depth of 1/4 inch.
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9
Heat over high heat until almost smoking.
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10
Working in batches, add the chicken, skin side down, and cook until golden, about 2 minutes.
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11
Transfer to a baking sheet, skin side up.
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12
Repeat with the remaining chicken, then roast in the oven until crunchy and the meat between the tender and breast is just a little rosy, about 11 minutes.
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13
Transfer to a serving platter and top each portion with 1/2 tablespoon herb butter.
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14
Garnish with tarragon.
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15
Serve immediately with the mustard sauce.
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16
In a large bowl, stir together the butter, zest, tarragon, chervil, parsley, chives, and salt until well blended.
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17
Transfer to a sheet of plastic wrap and form into a log.
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18
Wrap tightly and refrigerate until firm.
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19
The butter can be refrigerated for up to 1 week.
