Quick and Easy Tarragon Chicken

1. 1

   In a large frying pan, melt butter in oil over medium-high heat.

2. 2

   Add chicken breasts and cook, turning once, until lightly browned, about 4 minutes a side.

3. 3

   Remove and set aside.

4. 4

   Add wine to the pan.

5. 5

   Bring to a boil, scraping up brown bits from bottom of pan with a wooden spoon.

6. 6

   Stir in mustard, tarragon, salt and pepper to taste.

7. 7

   Whisk in cream and boil until mixture thickens slightly, about 3 minutes.

8. 8

   Return chicken to pan; turn in sauces to coat and simmer 7 to 12 minutes until chicken is tender.

9. 9

   Remove chicken to a serving platter, spoon sauce over it.

* Per serving · 4 servings · Values may vary.

No additional tips available.