What is awesome about this dish is the pounding of the chicken. If you have a stressful day, pounding the snot out of a chicken breast is good therapy.
Three boneless, skinless chicken breast- each weighing in at .75 pounds are pounded to a uniform thickness for more even cooking. After pounding, each is cut in half to create six servings.
A wet dip of mustard, honey and tarragon vinegar is followed by a dredge in panko crumbs with salt pepper and a generous portion of dried tarragon. The breasts are then sautéed in a mixture of butter and olive oil for approximately 25 minutes.
And for dessert, later, much later after resting from this dinner, more birthday cake!