CHICKEN WITH DIJON-TARRAGON PAN SAUCE

CHICKEN WITH DIJON-TARRAGON PAN SAUCE image

Yield 4 servings

Number Of Ingredients 9

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4 (6-ounce) skinless, boneless chicken breast halves
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 cup dry white wine
1/4 cup fat-free half-and-half
2 tablespoons country-style Dijon mustard
1 tablespoon olive oil
2 garlic cloves, minced
2 teaspoons copped fresh tarragon

Steps:

1. Sprinkle chicken evenly with salt and pepper. Combine wine, half-and-half, and mustard in a small bowl. 2. Heat oil in a large nonstick skillet over medium-high heat. Add chicken to pan. Cook 6 minutes on each side or until done. Remove from pan; keep warm. 3. Add garlic to pan; cook 30 seconds or until tender. Stir in wine mixture. Cook 1 minutes or until sauce thickens. Stir in tarragon. 4. Place 1 chicken breast half on each of 4 plates. Spoon sauce evenly over chicken.