kittychi99's Notes:
3 tablespoons
Salted Butter
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4
Chicken Breasts, split, skinned, boned & flattened
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2 tablespoons
Flour
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3/4 cups
Chicken Broth
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1/4 cup
Champagne or White Wine
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1/2 cup
Cream (Half & Half)
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2 tablespoons
Champagne Mustard
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24
Grape Tomatoes, cut in half
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1 tablespoon
Fresh Minced Tarragon
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1/2 tablespoon
Fresh Rosemary
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4 to 8 fresh Rosemary Sprigs for garnish
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Melt butter in a large skillet on medium heat. Add chicken breasts and cook until done & lightly browned on both sides. Remove Chicken to a warm, covered serving platter.
Ask the hotline about this step!Stir flour into the pan drippings with a whisk. While whisking, gradually add chicken broth, wine and light cream. Stir and cook until the sauce thickens & bubbles. Stir in the mustard.
Ask the hotline about this step!Turn heat to low, return the chicken to the skillet, add taragon and rosemary, cover & heat for about 10 minutes, making sure the sauce does not get too thick. (If it does, add more wine or chicken broth).
Ask the hotline about this step!Garnish with tomatoes and some fresh rosemary sprigs.
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