Chicken Dijonnaise

Ingredients

2 chicken breasts
45 gr butter
30 gr onion
120 ml dry wine
30 ml dijon-style mustard
350 ml whipping cream
1 gr rosemary
1 gr thyme
1 gr tarragon

Instructions

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.