Tarragon Chicken

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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

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.

Add wine to the pan. Bring to a boil, scraping up brown 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.

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.