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2tbbutter, or margarine
1tbvegetable oil
4eachicken, breasts, halves, skinless, boneless
3/4cwine, dry, white, or vermouth
2tsmustard, dijon
1tbtarragon, fresh, chopped, or 1 ts dried
1/2tssalt
1xpepper, freshly ground, to taste
3/4ccream, heavy
Directions:
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 a 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 sauces to coat and simmer 7-12 minutes until chicken is tender. Remove chicken to a serving platter, spoon sauce over it.
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