Quick & Easy Tarragon Chicken

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 to 12 minutes until chicken is tender.

Remove chicken to a serving platter, spoon sauce over it.