Chicken in Mustard Sauce

• boneless skinned chicken breasts, cut into 1 1/2 inch pieces↗4
• tablespoon vegetable oil↗1
• cup dry white wine↗1⁄3
• cup whipping cream↗1⁄2
• tablespoon Dijon mustard↗1
• tablespoon lemon juice↗1
• teaspoon salt↗1⁄2
• teaspoon pepper↗1⁄4
• teaspoon dried tarragon1⁄4
• dash ground red pepper↗1

Step-by-step instructions

1. 1

   Brown the chicken in the oil in a large skillet over medium-high heat for 4 minutes or until done, turning occasionally. Remove the chicken from the skillet, reserving the drippings in skillet. Set the chicken aside; keep warm.

2. 2

   Add the wine to the drippings; cook over high heat, deglazing pan by scraping the particles that cling to the bottom. Reduce heat to medium. Stir in the whipping cream, Dijon mustard, lemon juice, salt, pepper, tarragon and a dash or ground red pepper. Cook, uncovered, until the mixture is thick enough to cat a spoon, stirring occasionally. Add the reserved chicken. Bring to a boil; cover, and reduce the heat. Simmer for 5 minutes. Serve.