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 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
Your CHICKEN DIJONNAISE is ready. Buon appetito!
Related recipes: Poultry, Main dish
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