|4 piece 1 lb chicken breast • boneless, skinless|
|2 tbsp all-purpose flour|
|3 tbsp margarine|
|1/2 cup chicken broth|
|1 cup milk|
|1 tbsp tarragon dijon mustard|
|1/2 tsp salt|
Dredge chicken in flour.
In a large non-stick skillet melt margarine over moderate heat and sauté chicken breasts until browned.
Remove chicken from pan and set aside.
Pour chicken broth and milk into pan.
Add tarragon mustard and salt.
Bring to a gentle simmer, stirring occasionally.
Return chicken to pan and cover.
Simmer for 15 minutes or until chicken is cook through.