Chicken dijonnaise

4 servings

Ingredients

Quantity Ingredient
2 Whole chicken breasts
3 tablespoons Butter or margarine
¼ cup Chopped onion
½ cup Dry white wine
2 tablespoons Dijon-style mustard
1½ cup Whipping cream
1 dash Dried rosemary; crushed
1 dash Dried thyme; crushed
1 dash Dried tarragon; crushed
Salt, pepper

Directions

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 & Eye, Los Angeles (C) 1992 The Los Angeles Times

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