Preparation: 20 minutes

Serving: 4


Ingredients

4 boneless, skinless chicken breasts (6 ounces each),

1/4 teaspoon pepper,

1/4 cup dry white wine or chicken broth,

2 tablespoons Dijon mustard,

1/4 teaspoon salt,

2 tablespoons olive oil,

1/2 cup heavy cream,

1 teaspoon dried tarragon (or 1 tablespoon chopped fresh)



Directions


Sprinkle chicken breasts with salt and pepper.

In a large skillet, heat oil over medium-high heat.

Add chicken; sauté until cooked through, 10 to 12 minutes, turning once.

Transfer to a plate; keep warm.


Pour wine into hot skillet; cook, stirring, until reduced by half, about 1 minute.

Whisk in cream, mustard, and tarragon.

Cook, whisking, until thickened, about 2 minutes.


Pour any accumulated chicken juices from plate into sauce.

Right before serving, drizzle cream sauce over chicken.



Bon Appétit!