Quick and Easy Tarragon Chicken
Another quick and easy chicken dish that is scrumptious to the last bite!
dry, white, or vermouth
fresh, chopped, or 1 ts dried
freshly ground, to taste
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.