boneless skinless chicken breasts
*salt and pepper
in a large skillet, heat evoo on med-hi heat. sprinkle each breast with salt and pepper and saute until chicken is cooked through. transfer to a plate & cover to keep warm.
for mustard sauce:
1/4 cup dry white wine or chicken broth (next time i would put in the wine instead of the stock, it was really salty)
1/2 cup heavy cream
2 T dijon mustard (but if you don't like dijon, this would be just as good with a spicy mustard or whole grain)
1 tsp dried thyme
pour the wine/stock into the hot skillet; cook, stirring, until reduced by half. whisk in the cream, mustard, and tarragon.
pour sauce over chicken.