adapted from 365 Ways to Cook Chicken
Prep time: 5 minutes
Cook time: 20 minutes
(chicken: 5.00--we used half as much as called for; chicken broth--.15, cream: .75, other stuff: .10)
2 Tbsp butter
1 Tbsp vegetable oil
4 chicken breasts (we used two), cut into strips
3/4 C chicken broth
2 tsp mustard (Dijon is better, plain works)
1 Tbs fresh tarragon, chopped, or 1 tsp tried tarragon
1/4 tsp pepper
3/4 C heavy cream
In large frying pan, melt butter in oil over medium heat. Add breast and cook about 4 minutes each side. Remove and set aside.
Add chicken broth to pan. Bring to a boil. Stir in mustard, tarragon, salt, and pepper. Whisk in cream and boil gently until mixture thickens slightly, about 3 minutes.
Return chicken to pan. Turn in sauce to coat, and simmer 5-10 minutes more until chicken is tender and cooked through.
Serve over rice, pasta, or potatoes.
Posted by The Tasty Cheapskate