1 1/2 lb. chicken breasts, skinned and cleaned
2 heaping tsp. prepared Dijon mustard
2 tsp. herbs de provence
2 tbsp. honey
2 medium shallots, finely diced
1/2 sweet yellow onion, finely diced
1 tbsp. crushed garlic
1 cup dry white wine
4 tbsp. (1/2 stick) butter
olive oil
coarse salt and pepper
chicken stock or water

Clean and trim chicken, pound thin and flat between thin plastic sheet to soften. Dust with coarse sea salt and fresh coarse pepper. Set aside.

In a large skillet, melt 1/4 butter some olive oil and toss in onion and shallots... Cook on medium until nicely golden and caramelizing. Increase heat to max, de-glaze pan with 1/2 cup wine. Add herbs, honey, and mustard with a bit of water or stock... Whisk and reduce a bit.

Remove to a bowl, return pan to heat with rest of butter and a bit of olive oil. Brown chicken both sides over medium heat and set aside when done. De-glaze pan again with balance of wine and further stock if needed. Add onion and shallot mixture back to pan to make sauce. Put chicken back in pan with sauce and add water or stock if needed. Cover and simmer on medium low to finish.

Serve over noodles or rice.

Submitted by: Beth Richard