Quick & Easy Tarragon Chicken
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2 T. butter or margarine
1 T. vegetable oil
4 skinless, boneless chicken breasts
3/4 c. dry white wine or vermouth
2 t. Dijon mustard
1 T. chopped fresh tarragon (or 1 t. dried)
1/2 t. salt
freshly ground pepper to taste
3/4 c. heavy cream
In a large frying pan, melt butter in oil over medium-high heat. Add
chicken breasts and cook, turning once, until lightly browned, about
4 minutes per side. Remove and set aside. Add wine to the pan.
Bring to a boil, scraping up brown bits from bottom of pan with a
wooden spoon. Stir in mustard, tarragon, salt, and pepper to taste.
Whisk in cream and boil until mixture thickens slightly, about 3
minutes. Return chicken to pan; turn in sauce to coat, and simmer
5-10 minutes, until chicken is tender. Remove chicken to a serving
platter; spoon sauce over all and serve immediately.
Prep: 5 minutes
Cook: 20 minutes
Serves: 4
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