chicken with dijon mustard cream sauce

Prepare:

1 pound thin-sliced chicken breasts

0.25 teaspoon salt

0.25 teaspoon pepper

Saute chicken in 2 tablespoons olive oil.

Remove chicken to a plate.

Add:

0.25 cup white wine

0.25 cup chicken broth

Cook until reduced by half

Whisk in:

0.5 cup whipping cream

2 tablespoons dijon mustard

1 teaspoon dried tarragon

salt and pepper to taste

Add back juices from resting chicken.

Serve chicken with sauce.

Good with pasta or rice.

gorgonzola pasta

Cook:

1 pound pasta

For the sauce:

2 tablespoons butter

1-2 cloves garlic, minced

0.25 cup chicken broth

0.25 cup whipping cream

0.25 pound crumbled blue cheese

salt and pepper to taste

optional:

sliced bell peppers, sauteed

toasted walnuts

sliced mushrooms, sauteed