Creamed Chicken with Tarragon

Modified from Week in a Day by Rachael Ray

3 tbsp. butter

2 tbsp. flour

1/3 cup white wine (I used a Chardonnay)

1 1/2 cups chicken stock (I used bouillon)

salt and pepper

1 pkg frozen mixed vegetables (she used frozen peas and canned pimentos)

1/2 cup half and half (they used heavy cream...I had half and half and it worked great)

3 tsp dried tarragon (they used fresh, 3 tbsp., I used dried)

1 tbsp. Dijon mustard

1 1/2 lbs cooked chicken, diced

white bread for tasting with butter

In a s saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute. Whisk in wine and cook for 1 minute. Whisk in the stock and cook until thick enough to coat the back of a spoon. Season with salt and pepper. Stir in frozen vegetables and half and half and return to the bubble. Mix in a tarragon, Dijon mustards and chicken.

Toast the bread and butter liberally. Ladle chicken over it and serve.