Combine flour, salt and pepper in a shallow bowl. Set aside 1/2 teaspoon (2 mL) of flour mixture. Coat chicken in flour mixture, shaking off excess. In a large frying pan, melt butter over medium-high heat. Add chicken to the pan; cook, turning twice, 10 to 15 minutes or until no longer pink inside and deep golden on the outside. Remove the chicken to a plate; keep warm.
Sprinkle reserved 1/2 teaspoon (2 mL) flour into pan; stir for 30 seconds. Stir wine into pan, scraping up any browned bits. Cook until wine is almost evaporated. Stir in mustard. Pour in cream; cook for 1 minute or until thickened. Stir in tarragon. Season to taste with salt and pepper
Plate chicken and pour sauce over top.
Tips & Tricks
Spicy Avocado Chicken
Pan-fried chicken topped with a fresh avocado and red onion salsa.
Tender Pan-Fried Chicken Breasts
They go from stovetop to oven, and come out super moist and tender.
This recipe would go beautifully with fresh asparagus as both can be cooked so quickly.
Try turkey or pork cutlets in place of chicken.
1 1/2 tablespoons regular Dijon mustard can be substituted for the 2 tablespoons coarse grain Dijon mustard.