2    Whole chicken breasts
3 tb Butter or margarine
1/4 c  Chopped onion
1/2 c  Dry white wine
2 tb Dijon-style mustard
1 1/2 c  Whipping cream
1 ds Dried rosemary; crushed
1 ds Dried thyme; crushed
1 ds Dried tarragon; crushed
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.