Title: Quick & easy tarragon chicken
 Categories: Chicken, Main dish
      Yield: 4 Servings
 
      2 tb Butter or margarine
      1 tb Vegetable oil
      4    Chicken breasts halves
           -skinned and boned
    3/4 c  Dry white wine or vermouth
      2 ts Dijon mustard
      1 tb Chopped fresh tarragon
           -or 1 tsp dried
    1/2 ts Salt
           Freshly ground pepper
    3/4 c  Heavy cream
 
  1. In a large frying pan, melt butter in oil over medium-high heat.
  Add chicken breasts and cook, turning once, until lightly browned,
  about 4 minutes a side. Remove and set aside.
   2. Add wine to the pan. Bring to a boil, scraping up born\wn bits
  from bottom of pan with a wooden spoon. Stir in mustard, tarragon,
  salt and pepper to taste. whisk in cream and boil until mixture
  thickens slightly, about 3 minutes.
   3. Return chicken to pan; turn in sauces to coat and simmer 7-1/2
  minutes until chicken is tender. remove chicken to a serving platter,
  spoon sauce over it.