Tarragon Chicken Piccata a la Joan
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1/2 c. flour
1 t. salt
1/4 t. freshly ground pepper
2 T. butter or margarine
1 T. vegetable oil (canola preferred)
2 lbs. skinless, boneless chicken breast halves, pounded thin
3/4 c. dry white wine or vermouth
2 t. Dijon mustard
3 T. dried tarragon
1/2 t. salt
freshly ground pepper to taste
3/4 c. heavy cream
3 T. capers (optional)
3 T. chopped fresh parsley

Combine flour, salt, and pepper in a shallow dish.  Dredge chicken breasts
in flour mixture; shake off excess.  In a large frying pan, heat butter
and vegetable oil over medium heat.  Add chicken breasts and cook,
turning once, until lightly browned (about 4 minutes per side).  Remove
and set aside.  Add wine to pan juices.  Cook 1 minute, scraping up
brown bits from bottom of pan.  Stir in mustard, tarragon, salt, and 
pepper to taste.  Whisk in cream and boil until mixture thickens
slightly, about 3 minutes.  Return chicken to pan; turn in sauce to
coat, and simmer 5-10 minutes, until chicken is tender.  Remove chicken
to serving platter; spoon sauce over all.  Serve garnished with capers.

Prep: 10 minutes
Cook: 20 minutes
Serves: 4