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

1. 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.
2. Add wine to the pan. Bring to a boil, scraping up bornwn 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.
3. 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.