Chicken With Cornichon Sauce

• 6 boneless skinless chicken breasts, pounded thin
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1 1/2 cups heavy cream
• 2 tablespoons butter
• 1/2 cup chicken broth
• 1/3 cup cornichons or 1/3 cup other sour dill pickle, cut into 1 by 1/4 inch strips
• 1 1/2 tablespoons Dijon mustard
• 1 1/2 teaspoons fresh tarragon, chopped or 1/2 teaspoon dried tarragon
• 1 tablespoon chopped fresh parsley
• 1 1/2 teaspoons chopped fresh chives

1. Boil cream until thick and reduced to 3/4 cup, about 20 minutes.
2. Season chicken with salt and pepper, saute in butter 3-4 minutes per side, remove and keep warm.
3. Add chicken broth to skillet and boil until reduced to 1/4 cup.
4. Add pickles, cream and mustard and reheat without boiling.
5. Add tarragon, parsley and chives, return chicken to the pan just long enough to heat through, turn to coat with sauce and serve.

chicken breasts, salt, pepper, heavy cream, butter, chicken broth, cornichons, mustard, fresh tarragon, parsley, fresh chives

Taken from www.food.com/recipe/chicken-with-cornichon-sauce-26053 (may not work)