Coarse salt and freshly ground pepper
2 tablespoons olive oil
1/4 cup dry white wine or chicken broth
1/2 cup heavy cream
2 tablespoons Dijon mustard (I prefer a grainy mustard)
1 tablespoon chopped fresh tarragon (or 1 teaspoon dried)
1 Sprinkle each chicken breast with 1/4 teaspoon each salt and pepper. In a large skillet, heat the olive oil over medium-high heat. Add the chicken; saute until cooked through, 10-12 minutes. Transfer to a plate; keep warm.
2 Pour the wine (or chicken broth) into the hot skillet; cook, stirring, until reduced by half, about 1 minute. Whisk in the cream, mustard and tarragon. Cook, whisking, until thickened, about 2 minutes.
3 Pour any accumulated cooked chicken juices into the sauce. Right before serving, drizzle the cream sauce over the chicken.
Serves 4
