Quick And Easy Tarragon Chicken

2 tb Butter or margarine

1 tb Vegetable oil

4 Chicken breasts halves skinned and boned

3/4 c Dry white wine or vermouth

2 ts Dijon mustard

1 tb Chopped fresh tarragon or 1 tsp dried

1/2 ts Salt

Freshly ground pepper

3/4 c Heavy cream

In a large frying pan, melt butter in oil over medium-high heat.

Add chicken breasts and cook, turning once, until lightly browned, about 4 minutes a side.

Remove and set aside.

Add wine to the pan.

Bring to a boil, scraping up brown bits from bottom of pan with a wooden spoon.

Stir in mustard, tarragon, salt and pepper to taste.

Whisk in cream and boil until mixture thickens slightly, about 3 minutes.

Return chicken to pan; turn in sauces to coat and simmer 7-1/2 minutes until chicken is tender.

Remove chicken to a serving platter, spoon sauce over it.