TARRAGON CHICKEN BREASTS

Ingredients:
Butter - 25 gms
Chicken breasts - 4 (skinned and boned)
Plain flour - 2 tsp
Salt - 1/2 tsp
Black pepper - 1/4 tsp
Dried tarragon - 1/2 tsp
French mustard - 1 tsp
Dry white wine or chicken stock - 115 ml
Double cream - 115 ml

Method:

• Melt the butter in a heavy medium size frying pan over moderately high heat.
• Add the chicken breasts and brown about 3 minutes on each side.
• Continue cooking until the chicken is tender. Do not overcook.
• Transfer the chicken to a wam plate.
• Add the flour, salt, pepper, tarragon and mustard. Gradually stir in the wine.
• Cook, stirring and scraping up any brown bits stuck to the pan.
• Continue to cook until the liquid has reduced by half.
• Add the cream and cook until the mixture thickens slightly.
• Return the chicken and any accumulated juices to the pan to reheat.
• Spoon the sauce over the chicken.
• Serve with green beans or buttered new potatoes.