Chicken with Mustard-Tarragon Sauce

This is so easy!  It is delicious served over rice or wild rice.  Convenient because you can make with 2 chicken breasts or up to 6.  I've used this recipe many times.  It is originally from Ladies Home Journal.

Chicken with Mustard Tarragon Sauce 

6 boneless, skinless chicken breasts (I use whatever amount I need for that night)

1/2 t salt, divided

1/4 t. pepper, divided

2 T flour

1 T butter

1/4 c dry white wine (I have used more chicken broth if I didn't have wine.)

1/4 c chicken broth

1/4 c heavy cream

1/2 t Dijon mustard

2 t chopped fresh tarragon (I usually use a smaller amount of dried tarragon.)

1.  Place chicken between 2 sheets of plastic wrap and pount to about 1/2" thickness.  Sprinkle with 1/4 t salt and 1/8 t pepper.

2.  Dredge chicken in flour.  Heat butter in nonstick skillet on medium heat.  Add chicken (in batches if doing 6) and cook until golden brown and cooked through, about 3 min. per side.  Transfer to a plate.  Cover and keep warm.

3.  Add wine and broth to skillet.  Simmer until boiled down to 1/4 cup.  Stir in cream, mustard, and remaining salt/pepper.  Cook 1 minute more.  Stir in tarragon.  Pour sauce over chicken.