Tarragon Chicken

2 tablespoons olive oil

1/4 cup Dijon mustard

8 chicken breast halves (skinless-boneless)

salt

pepper

1/2 cup heavy cream

1 medium onion, chopped

1 pound white mushrooms, halved or quartered

1 teaspoon dry tarragon

1/4 cup dry vermouth

1 1/2 cujps chicken broth

2 tablespoons fresh tarragon, chopped

HEAT oil in large skillet, high heat.  Sprinkle chicken breasts with 1 teaspoon salt and 1/2 teaspoon pepper.  Add chicken breasts to skillet and brown.  Transfer chicken to slow cooker.

ADD garlic, onion, mushrooms and dry tarragon to skillet and sautee until vegetables are soft, 7 - 10 minutes.l  Deglaze skillet with wine, scraping up browned bits from bottom into the sauce.  Put contents into slow cooker.  Add broth and mustard to cooker, stir and combine ingredients.  Cover the cooker and cook on HIGH for 2.5 hours or LOW for 4 to 5 hours.

When cooked, add cream and fresh tarragon to ingredients and stir.  Cover and cook 15 minutes longer.  Season and serve over noodles, rice or your favorite carbies.

*I can't do the usual carbies so I often pour these over steamed vegetables which works just as well.