Chicken With Dijon-Tarragon Cream Sauce

• 8 ounces uncooked fettuccine
• 1 tablespoon butter or 1 tablespoon margarine
• 1 lb boneless skinless chicken breast, cut into 1/2-inch pieces
• 34 cup sour cream
• 12 cup milk
• 2 tablespoons Dijon mustard
• 1 tablespoon chopped fresh tarragon or 1 teaspoon dried tarragon leaves
• 2 tablespoons chopped fresh parsley, if desired

1. Cook and drain fettuccine as directed on package.
2. Meanwhile, in 10-inch skillet, melt butter over medium heat.
3. Add chicken; cook 8 to 10 minutes, stirring frequently, until no longer pink in center.
4. In small bowl, mix sour cream, milk and mustard until smooth.
5. Stir in tarragon.
6. Pour into skillet with chicken.
7. Cook about 5 minutes, stirring frequently, until thoroughly heated.
8. Serve chicken mixture over fettuccine; sprinkle with parsley.

fettuccine, butter, chicken breast, sour cream, milk, mustard, tarragon, fresh parsley

Taken from www.food.com/recipe/chicken-with-dijon-tarragon-cream-sauce-159804 (may not work)