Mustard-Tarragon Chicken Saute

• 4 skinless boneless chicken breast halves
• 1 1/2 tablespoons butter
• 1/3 cup finely chopped shallots
• 1/3 cup dry vermouth
• 2 tablespoons whole grain Dijon mustard
• 1/2 cup whipping cream
• 2 1/2 tablespoons chopped fresh tarragon

1. Sprinkle chicken breasts with salt and pepper.
2. Melt butter in heavy large skillet over medium-high heat.
3. Add chicken breasts and saute until cooked through, about 5 minutes per side.
4. Transfer chicken to platter.
5. Tent with aluminum foil to keep warm.
6. Add shallots to same skillet and saute 1 minute.
7. Add vermouth and mustard and bring to simmer.
8. Add cream and 1 1/2 tablespoons tarragon.
9. Simmer until slightly thickened, stirring often, about 3 minutes.
10. Return chicken and any accumulated juices to skillet.
11. Simmer until chicken is heated through, about 1 minute.
12. Transfer chicken and sauce to platter.
13. Sprinkle with remaining 1 tablespoon tarragon and serve.

chicken breast halves, butter, shallots, whole grain dijon mustard, whipping cream, tarragon

Taken from www.epicurious.com/recipes/food/views/mustard-tarragon-chicken-saute-106424 (may not work)