Chicken Tarragon A La Provence

3 tbs butter
6 boneless chicken breast halves
3/4 cup Partager Blanc
1-1/2 tsp Dijon mustard
3/4 tsp dried tarragon or
2 tsp fresh ground pepper and salt to taste
1-1/2 cups half-and-half

Preheat oven to 325F. Heat butter in a large skillet just until it foams. Saute chicken breasts skin sides down until golden; turn and saute on second side until cooked throughout. Remove and keep warm. Discard butter. De-glaze pan with wine, bring to a boll for 2 minute stirring over medium heat. Combine mustard, tarragon, salt and pepper with half-and-half. Whisk in mixture and cook at high simmer until mixture reduces and thickens a little. Add the chicken breasts and spoon sauce over them. Heat until mixture is hot throughout. Serve.

Serves six

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Cajun Country -- New Iberia, Louisiana