4 chicken breasts, boned and skinned
2 tbsp. chopped shallots
2 tbsp. Dijon mustard
2 tbsp. tarragon leaves
1/4 c. brandy
1/4 c. white wine
1/2 c. heavy cream
3 tbsp. butter

Season the chicken breasts with salt and pepper and dust with flour. In a saute pan over high heat add the butter and then chicken. Cook on one side until lightly brown and turn over. Cook a few more minutes until done. Transfer the breast to a warm platter.

Add the shallots and mustard to the skillet. Deglaze with brandy and white wine. Reduce the liqueur and add the cream. Let cook until slightly thick and add the tarragon. Adjust seasoning to taste. Pour the sauce over the chicken breast and serve.