Mix flour, salt and pepper on a sheet of wax paper. Press chicken into mixture to coat. Heat oil and cook chicken 7-9 minutes; turning once, until browned and cooked through. Remove to plate.
Add broth and onions to skillet; cook 1 minute or until onions are almost tender. Add cream, 1/4 cup water, mustard and tarragon; cook, stirring about 2 minutes. Sauce will slightly thicken.
Pour any accumulated chicken juices from plate with chicken into sauce; season with add'l pepper to taste. Spoon over chicken.
Originally Submitted
9/25/2011
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