2 Whole Chicken Breasts
3 tb Butter Or Margarine
1/4 c Chopped Onion
1/2 c Dry White Wine
2 tb Dijon-Style Mustard
1 1/2 c Whipping Cream
Salt And Pepper
Bone, skin, and split chicken breasts, then flatten into cutlets.
in 2 Tbs butter until cooked on both sides. Remove from pan and keep
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 a
spoon. Strain, then add rosemary,
thyme, and tarragon. Season to taste with salt and pepper. Pour over
breasts. Makes 4 servings.