Quick and Easy Tarragon Chicken

• 2 tablespoons butter or margarine
• 1 tablespoon vegetable oil
• 4 each chicken breasts skinless, boneless
• 3/4 cups wine dry, white, or vermouth
• 2 teaspoons prepared mustard dijon
• 1 tablespoon tarragon leaves fresh, chopped, or 1 ts dried
• 1/2 teaspoon salt
• 1 x black pepper freshly ground, to taste
• 3/4 cup cream heavy

1. In a large frying pan, melt butter in oil over medium-high heat.
2. Add chicken breasts and cook, turning once, until lightly browned, about 4 minutes a side.
3. Remove and set aside.
4. Add wine to the pan.
5. Bring to a boil, scraping up brown bits from bottom of pan with a wooden spoon.
6. Stir in mustard, tarragon, salt and pepper to taste.
7. Whisk in cream and boil until mixture thickens slightly, about 3 minutes.
8. Return chicken to pan; turn in sauces to coat and simmer 7 to 12 minutes until chicken is tender.
9. Remove chicken to a serving platter, spoon sauce over it.

butter, vegetable oil, chicken breasts skinless, wine, tarragon, salt, black pepper, cream heavy

Taken from recipeland.com/recipe/v/quick-easy-tarragon-chicken-2110 (may not work)