- 4 (6 ounce) boneless skinless chicken breasts
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 2 tablespoons olive oil
- 1/4 cup dry white wine or chicken broth
- 1/2 cup heavy cream
- 2 tablespoons Dijon mustard
- 1 teaspoon chopped dried tarragon
- Sprinkle chicken breasts with salt and pepper. In a large skillet, heat oil over medium-high heat. Add chicken; saute until cooked through, 10 to 12 minutes, turning once. Transfer to a plate; keep warm.
- Pour wine into hot skillet; cook, stirring, until reduced by half, about 1 minute. Whisk in cream, mustard, and tarragon. Cook, whisking, until thickened, about 2 minutes.
- Pour any accumulated chicken juices into sauce. Right before serving, drizzle cream sauce over chicken.