1. Sprinkle chicken breasts with salt and pepper. In large skillet, heat oil over medium-high heat. Add chicken and saute until cooked through, about 10 to 12 minutes, turning once. Transfer chicken to a plate and keep warm. 2. Pour wine into hot skillet. Cook, stirring, until wine has reduced by half, about 1 minute. Whisk in cream, mustard, and tarragon. Cook, whisking all the while, until the sauce has thickened, about 2 minutes. 3. Pour any accumulated chicken juices into sauce. Right before serving, drizzle cream sauce over chicken. (I usually just add the chicken back into the pan to coat it completely.). ---------------------------------------------------------------------------
Nutrition
Ingredients
