Chicken Breasts With Fresh Tarragon- Dijon Mustard Pan Sauce

• 4 boneless skinless chicken breasts
• 1 tablespoon olive oil (use more or less, depending on your pan)
• salt and pepper
• 1/2 cup chicken stock
• 1/3 cup half-and-half or 1/3 cup heavy cream
• 1 tablespoon Dijon mustard
• 2 -3 teaspoons finely chopped fresh French tarragon
• whole french tarragon leaf, for garnish

1. If chicken breasts are quite thick, pound them with a meat mallet or other heavy object until they are about 3/4 inch thick.
2. Finely chop the tarragon leaves.
3. Heat olive oil over medium-high heat in a heavy frying pan just big enough to hold all the chicken without crowding. While oil heats, season chicken with salt and pepper.
4. Add the chicken and saute until chicken is cooked through and well-browned, about 10 minutes.
5. Remove chicken to a plate and tent with foil to keep warm.
6. Add chicken stock to pan, scraping off any browned bits, and cook until reduced by half, about 2-3 minutes.
7. Whisk in mustard, tarragon, half and half (or heavy cream) and any juices from the chicken which have accumulated on the plate.
8. Cook until slightly thickened, about 2 minutes more.
9. Arrange the chicken breasts on a platter and drizzle the sauce over each piece of chicken.
10. Garnish with a few tarragon leaves and serve immediately.

chicken breasts, olive oil, salt, chicken stock, heavy cream, mustard, tarragon, tarragon leaf

Taken from www.food.com/recipe/chicken-breasts-with-fresh-tarragon-dijon-mustard-pan-sauce-320460 (may not work)