1 lb. chicken cutlets
Salt and pepper to taste
2 tbsp. flour
1 c. chopped onion
1/2 tsp. paprika
1/2 tsp. dried tarragon
2 tbsp. oil
1 c. sliced mushrooms
1/2 c. chicken broth
1 tsp. dry mustard
2 tbsp. Dijon mustard
2 tbsp. honey

Wash chicken. Mix flour, salt, pepper, paprika, and tarragon; coat chicken.

Saute cutlets in oil; remove. Add onions, and mushrooms; saute. Add broth; bring to boil, then remove from heat.

Make a paste of mustards and honey. Stir into broth. Cook for 3 minutes; return cutlets to pan. Cook while spooning mixture over them.