Recipe - Quick And Easy Tarragon Chicken

2 tablespoon Butter or margarine
1 tablespoon Vegetable oil
4 Chicken breasts halves
skinned and boned
Three fourths cup Dry white wine or vermouth
2 teaspoon Dijon mustard
1 tablespoon Chopped fresh tarragon
or 1 tsp dried
One half teaspoon Salt
Freshly ground pepper
Three fourths cup Heavy cream

1. In a large frying pan, melt butter in oil over mediumhigh heat. Add
chicken breasts and cook, turning once, until lightly browned, about 4
minutes a side. Remove and set aside.
2. Add wine to the pan. Bring to a boil, scraping up born\wn bits from
bottom of pan with a wooden spoon. Stir in mustard, tarragon, salt and
pepper to taste. whisk in cream and boil until mixture thickens slightly,
about 3 minutes.
3. Return chicken to pan; turn in sauces to coat and simmer 7One half minutes
until chicken is tender. remove chicken to a serving platter, spoon sauce
over it.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini