2 tbsp butter
1 lb chicken tenders
3/4 cup white wine
1 tbsp Dijon mustard
1 tsp dried tarragon
3/4 cup heavy cream
salt and pepper to taste
Melt butter in oil on a saute pan over medium heat. Add chicken and cook until lightly browned. Remove and set aside. Add wine to the pan. Bring to a boil. Stir in mustard, tarragon, salt & pepper. Whisk in cream and boil until mixture thickens about 3 minutes. Return the chicken to the pan, turn in sauce to coat and simmer a few minutes more until chicken is tender.
From 365 Ways to Cook Chicken
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