Yields: 4 Servings
Ingredients
2 Whole chicken breasts
44 ml Butter or margarine
59 ml Chopped onion
118 ml Dry white wine
30 ml Dijon-style mustard
355 ml Whipping cream
1 dash Dried rosemary; crushed
1 dash Dried thyme; crushed
1 dash Dried tarragon; crushed
Salt, pepper
Instructions
Bone skin and split chicken breasts, then flatten into cutlets. Saute chicken in 2 tablespoons butter until cooked on both sides. Remove from pan and keep warm. Melt remaining butter in skillet. Add onion and cook until tender. Add wine and mustard and simmer until mixture is reduced by half. Add whipping cream and simmer until sauce is thick enough to coat spoon. Strain, then add rosemary, thyme and tarragon. Season to taste with salt and pepper. Pour over chicken breasts.