Cooking Instructions

• Heat the olive oil and butter over medium-high heat in a large skillet.
• Cut the chicken breasts in half lengthwise so you’re left with four thinner cutlets. Dredge each piece in flour.
• Fry the chicken for 5 minutes per side and then remove it from the pan and set it aside.
• Remove the rosemary needles from the stems and add the needles to the pan. Let the rosemary cook for about a minute.
• Add the wine, garlic, and Dijon mustard. Stir it until you have a smooth sauce, and then add the cream and chicken back in the pan. Cook for another 8-10 minutes over medium-low heat until the chicken is cooked through and the sauce has thickened. Season with salt and pepper as desired.