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Chicken in White Wine & Tarragon Sauce

4 skinless and boneless halves of chicken breast
¾ cup of dry white wine
1 tablespoon of fresh tarragon or 1 teaspoon of dried
¾ cup heavy cream
1 tablespoon vegetable oil
2 tablespoons of butter
2 teaspoons of Dijon mustard
½ teaspoon salt
Pepper to taste

First rinse the chicken under cold running water and pat dry on paper towel.

Then in a large frying pan over a medium heat melt the butter in the oil. Now add the chicken and, turning once, cook until the chicken is lightly browned on both sides – this will take about 4 to 5 minutes a side; then remove the chicken from the pan and set to one side.

Next, carefully pour the wine into the pan, and using a wooden spoon to scrape any brown bits off of the bottom of the pan, bring the wine to the boil. Now stir in the mustard and the tarragon followed by the salt and pepper; and then whisk in the heavy cream.

After this, boil the mixture for about 3 minutes or until the sauce begins to thicken slightly, then return the chicken to the pan and turning the chicken over to coat it in the sauce, simmer for about 8 minutes or until the chicken is cooked through.

Serve, spooning any sauce left in the pan over the hot chicken. Delicious.

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