1 1/4 c. flour
1 tsp. salt
1/4 tsp. pepper
4 lg. breasts, skinned split and deboned
2 tbsp. butter
2 tbsp. oil
3 tbsp. butter
3 tbsp. flour
3 tbsp. Dijon mustard
1 1/2 c. milk
3/4 c. dry white wine
1 tsp. salt
1/4 tsp. tarragon leaves

Dredge chicken in flour, salt and pepper mixture. Saute in large skillet in butter and oil until golden brown about 10 minutes. Arrange in shallow dish. For sauce, melt butter in sauce pan, whisk in 3 tablespoons flour and mustard. Stir constantly until it bubbles. Add milk, wine, salt and tarragon. Stir over medium heat until sauce bubbles. Pour over chicken. Bake covered at 350 degrees for 25 to 30 minutes. Serve with wild rice.