Ingredients: 3-4 Skinless Chicken Breasts 3 tablespoons Butter 1/4 cup Big Rick's Jalapeno Honey Mustard 1/2 cup Reisling Wine 2 tablespoons Dried Tarragon Splash of Rice Wine Vinegar Salt and Pepper to taste Instructions: 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 one minute and add Mustard. Cook for another one 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 reisling wine, rice and a wonderful veggie. This will make all the chicken farmers of American stand up and salute, for they have Bulldog skin......