Chicken with Creamy Mustard-Tarragon Sauce

4 large boneless, skinless chicken breasts
1/4 cup flour
1/2 tsp salt
ground pepper
2 tbls butter
1/2 cup dry white wine
1/2 cup chicken broth
1/2 cup half and half (or whole milk)
2 tsp Dijon mustard
1 tsp dried tarragon
1 Tbls chopped parsley

Place chicken breasts between 2 pieces of plastic wrap about pound thin.  Cut into bite-sized pieces.  On a large piece of wax paper, mix flour, salt and pepper.  Add chicken and turn to coat.

In a large skillet over medium heat, melt butter.  Add chicken and brown, about 5 minutes.  Transfer to a plate.  Add wine and broth to skillet.  Raise temperature to high and boil until liquid is reduced by half, about two minutes.  Reduce heat to medium and whisk in half and half, mustard, tarragon, parsley, salt / pepper  and butter to taste.  Blend.  Return chicken to pan and reheat several minutes.  Serve chicken with sauce.

Slow Cooker Chipotle-Lime Chicken Thighs Jamaican Rice and Peas

Copyright 2006 Robin Miller
Chicken Recipe

(this is how I make it)
1/2 cup sliced onion
1/2 cup leeks
1/2 cup chopped carrots
2 pounds (or a little less) skinless chicken thighs
salt and fresh ground pepper
1 8 oz can of tomato sauce
1/4 cup lime juice
1 1/2 tablespoons chipotle chiles in adobo sauce with 1 tsp sauce from can
1 clove garlic
1 avocado (diced)
some chopped fresh cilantro
lime wedges

Arrange onion, celery and carrots in bottom of slow cooker.  Season chicken thighs with salt and pepper and arrange over vegetables.

In a medium bowl, whisk together tomato sauce, lime juice, chipotle chiles with sauce, and garlic. Pour mixture over chicken.

Cook and cover on high for 2 1/2 - 3 hours (or 6 hours on low).   Serve over rice of your choice, topped with diced avocado, cilantro, and lime wedges.