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This recipe for Chicken Dijon, by Earlene Cory, is from Our Family Cookbook ,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
4 boneless, skinless chicken breast halves 3 T butter 1/4 cup chopped onion 1/2 cup dry white wine 2 T Dijon mustard 1-1/2 C heavy whipping cream dash crushed rosemary dash crushed thyme dash crushed tarragon salt and pepper
Cover chicken breasts with plastic wrap and flatten into cutlets using a mallet. Melt 2 T butter in large skillet. Add chicken pieces and cook until lightly browned on both sides. Remove chicken from pan and keep warm.
Melt remaining 1 T 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 spoon. Strain, then add rosemary, thyme and tarragon. Season to taste with salt and pepper. Pour sauce over chicken and serve with rice or pasta.
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