2 whole chicken breasts
3 tbsp. butter
1/4 c. chopped onion
1/2 c. dry white wine
2 tbsp. Dijon-style mustard
1 1/2 c. whipping cream
Dash rosemary
Dash thyme
Dash tarragon
Salt, pepper

Bone, skin and split chicken breasts. Flatten into cutlets. Saute chicken in 2 tablespoons butter until cooked on both sides. Melt remaining butter; add onion and cook until tender. Add wine and butter and simmer until mixture is reduced by half. Add whipping cream and simmer until sauce thickens. Strain. Add spices to taste. Pour over chicken breasts. Serves 4.