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| 4 |  | skinless chicken breast halves, bone in |
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| 2 | | carrots, scrubbed |
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| 2 | | small onions, peeled and cut in half |
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| 2 | | celery stalks, cut into 3-inch pieces |
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| 1 | | dried bay leaf |
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| 10 | | sprigs fresh flat-leaf parsley |
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| 1 | | cup dry white wine |
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| 1 | | tablespoon whole black peppercorns |
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| 3/4 | | cup dried apricots |
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| 2 | | cups fresh pineapple in 1-inch cubesin 1-inch cubes |
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| 1/2 | | teaspoon salt |
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| 1/4 | | teaspoon freshly ground black pepper |
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| 1/2 | | teaspoon chopped fresh tarragon |
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| 1 | | teaspoon grainy mustard |
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| 1/4 | | pound baby lettuce, such as mâche |
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| | 1. Place chicken, carrots, onions, celery, bay leaf, parsley, wine, and peppercorns in a stockpot. Add water to cover (about 3 quarts); bring to a boil. Reduce heat so liquid is at a bare simmer. Poach, adjusting heat to maintain bare simmer and skimming any scum off the top, until chicken is cooked, 20 to 25 minutes. |
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| | 2. Remove chicken from stock; use a sharp knife to remove meat from bones. Place meat in a dish; add stock to just cover. Return bones to pot; simmer until very flavorful, about 1 hour. Pass stock through a cheesecloth-lined strainer; discard solids. |
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| | 3. In a clean saucepan, return stock to a boil. Reduce heat so stock is at a bare simmer. Add apricots and pineapple, and poach until tender, about 10 minutes. With a slotted spoon, remove fruit; season fruit with 1/4 teaspoon salt, 1/8 teaspoon pepper, and 1/4 teaspoon tarragon. |
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| | 4. Raise heat to high; cook stock until reduced to 1/3 cup, 45 minutes. Reduce heat to low; whisk in mustard, 1/4 teaspoon each salt and tarragon, and 1/8 teaspoon pepper. |
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| | 5. Divide lettuce among four plates. Slice chicken; place on greens. Pour mustard sauce over chicken, and serve with reserved apricot-and-pineapple mixture. |
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| | | Per serving: 318 calories, 3 g fat, 53 g cholesterol, 21 g carbohydrate, 377 mg sodium, 32 g protein, 4 g dietary fiber. |
