1. Sprinkle each chicken breast with 1/4 teaspoon of pepper and 1/4 teaspoon salt. 2. Heat the olive oil in a large skillet over med-high heat. Add the chicken and sauté until cooked through, turning just once depending upon the thickness, 6-10 minutes total time. Transfer to a plate and keep warm. 3. Pour the wine into the skillet to deglaze the pan and cook, stirring to scape up the brown bits, until the wine is reduced by half, about 1 minute. 4. Whisk in the cream, mustard and tarragon and cook, continuing to whisk, about 2 minutes until thickened. 5. Pour any juices that have accumulated on the plate into the sauce and whisk to combine. 6. Divide the chicken among 4 serving plates and pour some sauce over each portion. ---------------------------------------------------------------------------
Nutrition
Ingredients
