Quick and Easy Tarragon Chicken

Quick and Easy Tarragon Chicken

2 tbsp butter or margarine
1 tbsp vegetable oil
4 chicken breasts halves skinned and boned
3/4 c dry white wine or vermouth
2 tsp dijon mustard
1 tbsp chopped fresh tarragon or 1 tsp dried
1/2 tsp 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.