Chicken Breasts With Mustard-Tarragon Sauce

• 2 Tablespoons Olive Oil
• 6 Boneless, Skinless Chicken Breasts
• Salt And Pepper
• 2 Tablespoons Your Favorite Chicken Or All-purpose Seasoning. I Used Spike Seasoning.
• 1 cup Chicken Stock
• 2 Tablespoons Country Dijon Mustard
• 2 Tablespoons Finely Chopped Fresh Tarragon
• 1/2 cups Half And Half. I Used Closer To 2/3 Cups.

1. Heat the oil in a large frying pan on medium-high heat.
2. Season the clean, dry chicken breasts with the salt, pepper and chicken seasoning.
3. Once the oil is hot add the chicken into the pan.
4. Cook the chicken until browned and cooked through, turning over once.
5. This will take about 10-12 minutes of total cook time.
6. When done put the chicken on a plate and cover with tin foil to keep warm.
7. Add the chicken stock into the pan and deglaze the pan by scraping up the bits from the bottom while the stock reduces for about 3 minutes.
8. Whisk in the mustard, tarragon and half-and-half and cook another 2 to 3 minutes until it thickens.
9. Now drizzle your sauce over the plated chicken or put in a gravy boat to serve on the side.
10. This recipe was adapted from Kalyns Kitchen.

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Taken from tastykitchen.com/recipes/main-courses/chicken-breasts-with-mustard-tarragon-sauce/ (may not work)