Dijon Tarragon Cream Chicken

2 Tbsp butter
3 skinless, boneless chicken breast halves
salt and pepper to taste
1/2 cup milk
2 Tbsp flour
2 garlic cloves, minced
1 tablespoon Dijon mustard
2 teaspoons chopped fresh tarragon

Melt the butter in a skillet over medium-high heat. Season chicken with salt and pepper, and place in the skillet. Brown on both sides. Reduce heat to medium, cover, and continue cooking 15 minutes, or until chicken juices run clear. Set aside and keep warm.

Add garlic to the pan and cook for a minute or two. Combine milk and flour and stir into pan, scraping up the brown bits. Mix in mustard and tarragon. Cook and stir 5 minutes, or until thickened. Return chicken to skillet to coat with sauce. Drizzle chicken with remaining sauce to serve.

NOTES
Adapted from allrecipes.com.
Really rich and delicious. The tarragon really makes this dish; its flavor combined with the mustard is superb.