4 chicken breast halves
1/2 c. hot water
1 chicken bouillon cube
2 tsp. Dijon mustard
1/4 tsp. crushed dry basil
1/4 tsp. crushed dry tarragon
Pepper to taste
2 tbsp. white wine or sherry

Cook chicken breasts in Pam-sprayed skillet until golden brown (about 2 minutes each side).

Mix all other ingredients and carefully add to chicken. Bring to boiling and reduce heat to simmer, covered about 5 minutes or until chicken is done.

Remove chicken and thicken juice with 1 tbsp. cornstarch dissolved in a little water. Bring to a boil. Serve as a gravy. Fast, easy and yummy!