6 oz Chicken breast (boneless and skinless)
Fresh herb medley: thyme, basil, dill, oregano, (your choice)
Olive oil for sautéing
Salt and pepper to taste
Pound the chicken into a thin, uniform size, roughly 1/4-1/2 inch thick. Chop and mix your favorite fresh herbs, then press the chicken breast into the mixture and season with salt and pepper. In a hot sauté pan, drizzled in a touch of olive oil, then sauté herb side down for just a few seconds on the first side. Turn over and place the entire pan into a 375 degree oven and cook, herb side up until done (160 degrees internal temperature). Remove from oven and serve with the white wine and mustard sauce.
White Wine Mustard Sauce
½ shallot, diced
Splash dry white wine
1 tablespoon Dijon mustard
2 sprigs tarragon, chopped (no stems)
1 clove garlic, minced
Sauté the shallots and garlic in olive oil briefly, then deglaze the pan with white wine. When the wine is almost completely reduced, add in the mustard, cream and tarragon and reduce until a sauce consistency in reached.