Chicken Breasts in Tarragon

Serves 3

3 tbsp butter

6 boneless, skinless, chicken breast halves

3/4 cup dry white wine or dry vermouth

1 1/2 tsp. Dijon mustard

3/4 tsp. dried tarragon, or 2 tsp. fresh and chopped

Salt to taste

3/4 cup half-and-half cream

Heat butter in large skillet. Sauté chicken breasts until golden; turn and sauté on second side until golden, about 3 minutes on each side. Remove and keep warm.
Deglaze skillet with wine, stirring over medium heat. Add mustard, tarragon, and salt; mix.
Whisk in half-and-half and cook at high simmer until mixture reduces and thickens a little.
Return the chicken breasts; spoon sauce over them and heat until mixture is heated through. Serve.

Source: Keep It Simple, by Marian Burros