Shelly's Recipe

CHICKEN IN DIJON TARRAGON SAUCE

Category: Chicken

3 tbsp butter
6 boneless chicken breast halves with skin on
3/4 cup dry white wine or vermouth
1 1/2 tsp dijon mustard
3/4 tsp dried tarragon
Salt, to taste
3/4 cup half and half

Heat butter in a skillet. Saute chicken, skin sides down, until golden. Turn and saute on second side until golden, about 6 minutes on each side. Remove and keep warm.

Deglaze pan with wine, stirring over medium heat. Chop fresh tarragon. Add mustard, tarragon and salt; mix. Whisk in half and half and cook at high simmer until mixture reduces and thickens a little. Add the chicken and spoon sauce over them and heat until mixture is heated through.