Preparation: 20 minutes
4 boneless, skinless chicken breasts (6 ounces each),
1/4 teaspoon pepper,
1/4 cup dry white wine or chicken broth,
2 tablespoons Dijon mustard,
1/4 teaspoon salt,
2 tablespoons olive oil,
1/2 cup heavy cream,
1 teaspoon dried tarragon (or 1 tablespoon chopped fresh)
Sprinkle chicken breasts with salt and pepper.
In a large skillet, heat oil over medium-high heat.
Add chicken; sauté until cooked through, 10 to 12 minutes, turning once.
Transfer to a plate; keep warm.
Pour wine into hot skillet; cook, stirring, until reduced by half, about 1 minute.
Whisk in cream, mustard, and tarragon.
Cook, whisking, until thickened, about 2 minutes.
Pour any accumulated chicken juices from plate into sauce.
Right before serving, drizzle cream sauce over chicken.