Chicken Breasts With Dijon Mustard Sauce

Wash chicken and pat dry. Put the chicken between sheets or plastic and pound gently to a uniform thickness, about 1/3 to 1/2-inch thick. In a bowl, combine the mustard, juice, tarragon, onion powder, salt, parsley, brown sugar, and pepper. Put chicken into a shallow dish or food storage bag and add the mustard mixture. Turn the bag and gently massage the marinade into the chicken; seal bag and refrigerate for 1 to 2 hours.

Remove chicken from the marinade and pour the excess marinade into a saucepan. Grill the chicken for about 6 to 8 minutes on each side in a pan grill over medium-high heat or for about 8 to 10 minutes in a full stove top grill, or until the chicken is cooked through. Meanwhile, add the cream to the mustard mixture in the saucepan and bring to a boil over medium heat; reduce heat to low and simmer for 1 minute.

Serve the grilled chicken with a few tablespoons of the creamy mustard sauce. Serves 4.

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