- 3 tablespoons all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 2 tablespoons butter
- 4 skinless boneless chicken breasts
- 1/3 cup dry white wine or chicken broth
- 2 tablespoons coarse grain Dijon mustard
- 1 cup 15% or 18% cream
- 2 tablespoons chopped fresh tarragon
- salt and pepper
- Combine flour, salt and pepper in a shallow bowl. Set aside 1/2 teaspoon (2 mL) of flour mixture. Coat chicken in flour mixture, shaking off excess. In a large frying pan, melt butter over medium-high heat. Add chicken to the pan; cook, turning twice, 10 to 15 minutes or until no longer pink inside and deep golden on the outside. Remove the chicken to a plate; keep warm.
- Sprinkle reserved 1/2 teaspoon (2 mL) flour into pan; stir for 30 seconds. Stir wine into pan, scraping up any browned bits. Cook until wine is almost evaporated. Stir in mustard. Pour in cream; cook for 1 minute or until thickened. Stir in tarragon. Season to taste with salt and pepper
- Plate chicken and pour sauce over top.