Ingredients:

3 Tbsp butter, divided
salt and pepper
4 large boneless, skinless chicken breasts (about 2 1/2 lbs)
1/2 C minced shallots (1 large)
4 garlic cloves, minced
1/2 C dry white wine
1/2 C chicken stock
1 Tbsp dijon mustard
1 Tbsp whole grain mustard
1 Tbsp honey
1/4 C creme fraiche, sour cream or heavy cream
2 Tbsp fresh tarragon, chopped

1. Heat 1 Tbsp of butter in large, deep skillet.  Add chicken breasts that have been seasoned with salt and pepper. Saute until browned on both sides. Add shallots and cook 2-3 minutes until translucent. Add garlic and cook another 1-2 minutes until fragrant.
2. Add wine and deglaze pan. Add broth and simmer about 10 minutes until chicken is cooked through. Remove chicken.
3. Add mustards, honey, butter and one of the creams to the skillet. Whisk and simmer until smooth and slightly thickened.
4. Remove from heat. Add tarragon and season with salt and pepper. Pour sauce over chicken and serve.