2 tbsp. butter
1 pkg. (4 halves) boneless, skinless chicken breasts
2 tsp. flour
1/2 tsp. salt
1/2 tsp. dried tarragon
1 tsp. Dijon mustard
1/2 c. white wine or chicken broth
1/2 c. half & half or heavy cream

Pound chicken breasts. Melt butter and brown chicken evenly on both sides; remove chicken to warm platter.

Add flour, salt, tarragon and mustard to pan and gradually stir in wine. Cook until liquid has boiled down by half. Add cream and cook until mixture slightly thickens. Return chicken and any juices to pan to reheat. Serve chicken on a platter and spoon sauce on top.