Sauteed Chicken Breasts with Tarragon-Mustard Pan Sauce

4		boneless-skinless chicken breasts
1  tablespoon		Tbs. olive oil
1/2  cup		chicken broth
1/3  cup		milk
1  teaspoon		Tbs. Dijon mustard
1-1/2  teaspoons		dried tarragon

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Trim all visible fat and tendons from chicken breasts. (I save these scraps in the freezer until I get enough to make chicken stock.) If chicken breasts are quite thick, pound them with a meat mallet or other heavy object until they are about 3/4 inch thick.

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, season chicken with seasonings of your choice. 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.