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How to make it

  • Melt the butter and heat the oil in a skillet over medium-high
  • heat.
  • Season chicken with salt and pepper, and place in the
  • skillet. Brown on both sides. Reduce heat to medium, cover,
  • and continue cooking 15 minutes, or until chicken juices run
  • clear. Set aside and keep warm.
  • Stir cream into the pan, scraping up brown bits.
  • Mix in mustard and tarragon. Cook and stir 5 minutes, or
  • until thickened.
  • Return chicken to skillet to coat with sauce.
  • Drizzle chicken with remaining sauce to serve.

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