Dijon Tarragon Chicken Breasts

• 2 (14-ounce) cans chicken broth
• 4 boneless, skinless chicken breasts, 6 to 8 ounces
• 2 tablespoons butter
• 2 tablespoons flour
• 1 tablespoon Dijon mustard
• 2 tablespoons chopped fresh tarragon or, 2 teaspoons dried
• Salt and freshly ground black pepper

1. Bring 2 cans chicken broth to a boil.
2. Add chicken to the broth, cover and reduce heat to simmer.
3. Poach chicken 12 minutes.
4. Remove chicken to a plate and pour broth into a large measuring cup or batter bowl.
5. Return the pan to heat and add butter.
6. When butter melts, add flour and cook, whisking with butter, 2 minutes.
7. Slowly pour cooking liquid back into the pan, until appropriately thickened, combining with a whisk.
8. Stir in Dijon mustard and tarragon and season sauce with salt and pepper.
9. Return chicken to the pan and coat with sauce.
10. Simmer 2 or 3 minutes to heat chicken back through and to combine flavors.
11. Serve with rice pilaf, and roasted squash vegetable medley.

chicken broth, chicken breasts, butter, flour, mustard, tarragon, salt

Taken from www.foodnetwork.com/recipes/rachael-ray/dijon-tarragon-chicken-breasts-recipe.html (may not work)