Ingredients:
1 medium onion, thinly sliced
1/4 cup butter
4 to 6 boneless chicken breast halves
1 cup heavy cream
2 tablespoons Dijon mustard
1 teaspoon dried leaf tarragon
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
1/2 cup sour cream

Directions:
In a large skillet over medium-low heat, melt butter. Brown chicken in hot butter, turning to brown both sides, about 8 to 10 minutes total. Remove from skillet.

Add onion; sauté for about 5 minute, or until onion is tender. STir in heavy cream, mustard, tarragon, salt, and pepper.

Add chicken back to skillet; heat to a simmer. Cover and simmer over low heat until chicken is tender, about 20 minutes.

Remove chicken from skillet.

Whisk sour cream into the sauce in skillet until smooth.

Serve the chicken Dijon with sauce spooned over chicken breasts.

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