Kitchen Guy's Chicken Dijon

Here's how to make it:

Pound chicken breasts to one-quarter inch thick.

Heat 2 Tbsp. of the butter in a large skillet over medium high heat. Sauté chicken in a single layer (do this in batches if necessary) until lightly browned. Lower the heat to keep the butter from burning (or add some vegetable oil to raise the smoke point of the butter). Remove the chicken after browning and place on a plate and cover with aluminum foil while you make the sauce.

Melt the remaining butter in the same skillet. Add the onion and cook until tender. Stir occasionally. Add wine and mustard and simmer until the mixture is reduced by one half. Add cream and simmer until sauce is thick enough to coat the back of a spoon.

Strain the sauce, and return it to the pan and then add the dried herbs. Season to taste with salt and pepper. Simmer 2 minutes longer and add the chicken, coating well before serving.