Creamy Mustard and Tarragon Chicken

This dish is a yummy dish with simple ingredients. The hardest part was probably making sure the chicken was cooked through. It smelled delicious was cooking and tasted great.

• 4 boneless chicken breasts
• Salt and pepper
• 1/4 cup flour
  
• 1 Tsp olive oil
  
• 1 Tsp butter
• 1/4 cup shallot, finely chopped
• 1 small clove of garlic, minced
• 1/2 cup chicken broth
• 1/2 cup dry white wine
• 1 Tsp whole grain mustard
• 2 Tsp sour cream (I used fat free)
• 1 1/2 teaspoon dried tarragon

1. Place flour on rimmed plate and season with salt and pepper. Coat the chicken in flour.
2. Heat butter and oil over medium-high heat in large skillet. Brown chicken in hot fat, about 3 minutes on each side. Transfer chicken to plate and tent with foil.
3. Reduce pan heat to medium and add shallots and garlic. Cook until softened. Deglaze pan by pouring chicken broth into pan and scraping off any brown bits stuck to the bottom the pan.
4. Add wine and bring to simmer. Cook until the liquid is reduced by half. Return the chicken and any accumulated juices to the pan. Simmer over low heat until the chicken is cooked through, 3-4 minutes.
5. Remove chicken from pan to serving platter. Whisk mustard and sour cream into sauce, and stir in tarragon. Season with salt and pepper, and spoon over chicken.

Rating: 5 stars out of 5

Source: http://allrecipes.com/Cook/13757341/BlogEntry.aspx?postid=80042