I loved these, the husband said they were "pretty good," picky eater #1 didn't like the sauce, picky eater #2 ate pieces off of everyone's plates. The leftovers were excellent in today's lunch- stuffed into a pita and topped with lettuce.
Chicken in Mustard-Cream Sauce
from Everyday Food Magazine
4 boneless, skinless chicken breasts (6 ounces each)
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 dried tarragon (or 1 tablespoon chopped fresh)
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 (or broth) 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.