- 60 ml (1/4 cup) flour

- 700 g (1½ lb) Exceldor boneless chicken breasts

-Salt and freshly ground pepper

- 30 ml (2 tbsp.) olive oil

- 125 ml (1/2 cup) white wine

- 188 ml (3/4 cup) 35% cream or 15% country-style cream

- 30 ml (2 tbsp.) old-fashioned mustard

- 15 ml (1 tbsp.) fresh tarragon, coarsely choppe

1. Cut boneless chicken breasts into cutlets.

2. On a plate, dredge cutlets and fillets in flour (Hint: The fillet, cut from the chicken breast, is especially tender and relatively light in flavour).

3. In a large skillet, heat oil and brown the cutlets about 3-5 minutes per side, until thoroughly cooked. Add salt and pepper to taste. Keep warm.

4. Deglaze skillet with the wine, bring to a boil and reduce by half.

5. Add cream and mustard, reduce heat and cook for 2-3 minutes to desired consistency.

6. Place the cutlets on plates and coat with sauce. Garnish with tarragon (Hint: Tarragon often flavours mustard and vinegar, so it’s very appropriate for this recipe).