In a large skillet, melt butter in oil over medium high heat. Add chicken breast 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 wooded 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 skillet; turn in sauce to coat, and simmer for 5-10 minutes, until chicken is tender. Remove chicken to a serving dish, and spoon sauce over all the chicken.
Source: A friend, Maureen
By Raymonde from North Bay, Ontario
Add your voice! Click below to comment. ThriftyFun is powered by your wisdom!