Quick and Easy Tarragon Chicken
2 tablespoon Butter or margarine
1 tablespoon Vegetable oil
4 Chicken breasts halves skinned and boned
165ml/3/4 c Dry white wine or vermouth
2 teaspoon Dijon mustard
1 tablespoon Chopped fresh tarragon or 1 tsp dried
1/2 teaspoon Salt
Freshly ground pepper
165ml/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 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 7-1/2 minutes until chicken is tender. remove chicken to a serving platter, spoon sauce over it.