4 boneless-skinless chicken breasts
1 tbsp olive oil
salt and pepper
1/2 cup chicken stock
1/3 cup half and half
1 tbsp Dijon mustard
2-3 tsp. finely chopped fresh tarragon

Trim all visible fat from chicken breasts. Pound until approximately 3/8 inch thick. Wash tarragon leaves, dry and finely chop. Heat olive oil over medium-high heat in a heavy frying pan just big enough to hold all the chicken without crowding. While oil heats, salt and pepper chicken. Add the chicken and saute until chicken is cooked through and well-browned, about 10 minutes. Remove chicken to a plate and tent with foil to keep warm. Add chicken stock to pan, scraping off any browned bits, and cook until reduced by half, about 2-3 minutes. Whisk in mustard, tarragon, half and half and any juices from the chicken which have accumulated on the plate and cook until slightly thickened, about 2 minutes more. Serve immediately, with some of the sauce drizzled over each piece of chicken.