Mustard Tarragon Chicken
This is from a Kitchen Bouquet ad.

1 Tablespoon vegetable oil
4 chicken breast halves, skinned and boned
1/2 red or green bell pepper, cut into strips (optional)*
1 clove garlic, pressed
2/3 cup dry sherry
1/3 cup chicken broth
2 teaspoons Dijon-style mustard
2 teaspoons honey
1 1/2 teaspoons Kitchen Bouquet
1/2 teaspoon mustard seeds, optional
1/2 teaspoon dried tarragon, crushed
1 Tablespoon cream or milk
Salt, to taste

In skillet, heat oil. Add chicken and peppers, if using.

Brown both sides of chicken breast halves. Add garlic; cook 1 minute.

Combine sherry, broth, mustard, honey, Kitchen Bouquet, mustard seeds if using and tarragon. Pour over chicken in skillet. Bring to boil; reduce heat and cook over medium high heat about 10 minutes or until chicken is cooked through and sauce has a slight syrupy consistency.

Remove from heat; whisk in cream. Season with salt, if desired. Serve at once, spooning sauce over chicken.

Servings 4