I found this recipe over 15 years ago and lost it. Found it here again. It is so good served over rice!
I cut up the chicken in small pieces before I saute in butter. I do not strain out the onion, I like the extra flavor the onion adds to the dish. When the sauce comes to a steady boil (mustard mixture and whipping cream) I add the spices so the sauce can absorb them better. When the sauce thickens, I put the chicken back in for a few minutes and serve over rice.
**You can substitute apple juice for the wine
whole chicken breasts, boned, skinned, split
dry white wine
salt and freshly ground pepper to taste
How To Make
Salt and 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.
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