| · |
Remove all fat and white tendon from chicken. |
| · |
Flatten slightly between sheets of wax paper with rolling pin. |
| · |
Sprinkle with salt and pepper. |
| · |
Boil cream in medium size saucepan until reduced to 3/4 cup (will take about 20 min)
until cream is very thick. |
| · |
Heat butter in large skillet. |
| · |
Add chicken pieces 3 at a time cooking 3 or 4 min on each side careful not to over
cook. |
| · |
Remove chicken and repeat with rest while keeping done chicken warm. |
| · |
Add chicken broth to skillet. |
| · |
Boil until reduced to 1/4 cup. |
| · |
Stir in pickles, cream, and mustard. |
| · |
Reheat but do not boil. |
| · |
Add tarragon, parsley and chives. |
| · |
Return chicken to pan just to reheat. |
| · |
Turn and cover with sauce. |