Directions

1. Heat oil in 3.5-quart pot on Medium-High (375°F).
2. Season chicken breasts with salt and pepper and sauté in pot for 6 minutes.
3. Flip chicken over and add steamer basket to pot.
4. Add carrots and broccoli to basket, cover and cook for additional 6-8 minutes.
5. Remove lid and transfer chicken and vegetables to plate. Cover, keep warm and set aside.
6. Pour wine into hot skillet and cook for about 1 minute, stirring constantly until reduced by half. Scrape up any bits from bottom of pan as you cook.
7. Whisk in cream, mustard, and tarragon and cook, while whisking, for about 2 minutes.
8. Season sauce with salt and pepper to taste.
9. Stir in any accumulated chicken juices from plate into sauce.
10. Drizzle cream sauce over chicken and serve with broccoli and carrots.