Chicken with Creamy Mustard Sauce

2 tbsp. all-purpose flour

½ tsp. Kosher salt

¼ tsp. pepper

1 tbsp. olive oil

4 (6-oz) boneless, skinless chicken breasts

¼ cup dry white wine or low-sodium chicken broth

2 small shallots, finely chopped

½ cup heavy cream

1 ½ tbsp. Dijon mustard

1 tbsp. chopped fresh tarragon, or 1 tsp. dried tarragon

Preparation:

In a shallow bowl, combine the flour, ½ tsp. salt and ¼ tsp. pepper. Heat the oil in a large skillet over medium heat. Coat the chicken in the flour mixture then cook until golden brown and cooked through, 4 to 5 minutes per side; transfer to a plate. Add the wine and shallots to the skillet and cook until the shallots are just tender, about 2 minutes. Add the cream, mustard, tarragon and ¼ cup water and cook, whisking occasionally, until the sauce slightly thickens, about 2 minutes. Whisk any accumulated chicken juices from the plate into the pan. Serve the sauce over the chicken. Serves: 4.