Chicken breasts bathed in a delicate mustard tarragon sauce. A quick and simple recipe that you can serve on a weeknight but tastes like a French chef came to your house!

Melt the butter and heat the oil in a skillet over medium-high heat. Season chicken with salt and pepper, and place in the skillet. Brown on both sides. Reduce heat to medium, cover, and continue...


  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 4 skinless, boneless chicken breast halves
  • salt and pepper to taste
  • 1/2 cup heavy cream
  • 1 tablespoon Dijon mustard
  • 2 teaspoons chopped fresh tarragon

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