Dijon-Tarragon Cream Chicken

1 tablespoon butter
1 tablespoon olive oil
4 skinless, boneless chicken breast halves
seasoned flour (with salt and pepper)
1/8 cup white wine (optional, can use cooking wine)
2 cloves minced garlic
1/2 onion (chopped)
1 cup sliced mushrooms (optional)
1/2 cup heavy cream
1/2 cup milk
2 tablespoons Dijon mustard (divided)
2 teaspoons chopped fresh tarragon

Directions

1.Coat the chicken breasts with 1 tablespoon of Dijon mustard and let them marinate for a few hours prior to cooking.
2.Melt the butter and heat the oil in a skillet over medium-high heat. Coat the chicken with lightly seasoned flour, and place in the skillet. Brown on both sides. Reduce heat to medium, cover, and continue cooking 15 minutes, or until chicken juices run clear. Remove them from the pan. Set them aside and keep warm.
3.Add the white wine and deglaze the pan. Then sauté 2 minced cloves of garlic, ½ of an onion (chopped), and 1 cup of sliced mushrooms into the wine. Cook until the onions are soft and the mushrooms are mostly cooked.
4.Next stir the cream and milk into the pan. Mix in the mustard and tarragon. Cook and stir 5 minutes, or until thickened. Return chicken to skillet to coat with sauce. Drizzle chicken with remaining sauce to serve.

Notes: If you are not using wine you can deglaze the pan with a little bit of olive oil instead. Also I did not have fresh tarragon. I used 1 teaspoon of dried tarragon instead and that seemed to be enough.