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How to make it

  • Heat butter in a large skillet over moderate heat and sauté chicken 5 minutes per side.
  • Remove to a serving platter and keep warm in a low oven.
  • Add flour to the pan and stir to combine with the liquid remaining in the pan.
  • Stir in the wine, mustard and tarragon then bring to a boil stirring constantly.
  • Add cream, salt and pepper then cook until sauce thickens about 2 minutes.
  • Pour sauce over the chicken and serve immediately.

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