This is from Everyday Food
4 boneless, skinless chicken breast halves
2 Tablespoons olive oil
salt and pepper
1/4 cup chicken broth
1/2 cup heavy cream
2 Tablespoons Dijon mustard
1 teaspoon dried tarragon
1. Sprinkle each chicken breast with 1/4 teaspoon each salt and pepper. In a large skillet, heat the olive oil over medium-high heat. Add the chicken; sauté until cooked through, 10 to 12 minutes, turning once. Transfer to a plate; keep warm.
2. Pour the chicken broth into the hot skillet; cook, stirring, until reduced by half, about 1 minute. Whisk in the cream, mustard, and tarragon. Cook, whisking, until thickened, about 2 minutes.
3. Pour any accumulated chicken juices into the sauce. Right before serving, drizzle the cream sauce over the sautéed chicken.