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Serves 3
3 tbs 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
1. 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.
2. Deglaze skillet with wine, stirring over medium heat. Add mustard, tarragon, and salt; mix.
3. Whisk in half-and-half and cook at high simmer until mixture reduces and thickens a little.
4. Add the breasts; spoon sauce over them and heat until mixture is heated through. Serve.
From Keep It Simple, by Marian Burros
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