3-4 skinless chicken breasts
3 tablespoons butter
1/4 cup Big Rick’s Jalapeno Honey Mustard
1/2 cup Riesling wine
2 tablespoons dried tarragon
Salt and pepper to taste
In a large skillet melt butter and cook chicken covered over medium heat seasoning with salt and pepper. Cook until chicken is done. Do not over cook and dry out. Remove chicken and place on the side. Turn heat up and add wine and tarragon. Cook for about 1 minute and add Mustard. Cook for another 1 minute. Sauce will thicken, add chicken back to pan and coat with sauce for another one minute. Remove chicken and pour sauce over the top.
Serve with Riesling wine, rice and a wonderful veggie. This will make all the chicken farmers of American stand up and salute, for they have Bulldog skin……