Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 Whole chicken breasts 1 1/2 c Whipping cream
3 tb Butter or margarine 1 ds Dried rosemary; crushed
1/4 c Chopped onion 1 ds Dried thyme; crushed
1/2 c Dry white wine 1 ds Dried tarragon; crushed
2 tb Dijon-style mustard Salt, pepper

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.

Created by: The Egg and Eye, Los Angeles

(C) 1992 The Los Angeles Times

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