Can't Cut the Mustard?
Remove chicken from pan and keep warm. Pour wine and cream into pan adding mustard and tarragon, stir and reduce on high heat until it measures about 1/2 cup. Turn off heat and return chicken to sauce, turning it once to coat and finish cooking. Serves four people.
Wines to match:
Off-dry Riesling, warm-climate Sauvignon Blanc, mildly oaky Chardonnay or white Burgundy, Chenin Blanc, Pinot Noir, Rioja or a dry Rosé.
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