Chicken Tenders With Tarragon And Mustard Sauce - cooking recipe

Ingredients

4 chicken breast halves, cut into 3/4-inch wide strips
1 c. dry vermouth
2 large cloves garlic, chopped
2 tsp. dried tarragon
1/2 c. chicken stock
2 Tbsp. cornstarch
about 2 Tbsp. skim milk
1 heaping tsp. Dijon mustard
salt and pepper to taste

Preparation

Heat vermouth, chicken stock, garlic and 1 teaspoon tarragon in a large skillet. When liquid starts to boil, add chicken, lower heat and poach chicken about 5 to 7 minutes. Turn as needed; do not overcook.
Remove chicken to plate and keep warm.
Moisten starch with skim milk and add to liquid in skillet with remaining teaspoon tarragon.
Cook and stir until thick and smooth.
Add mustard and mix.
Add chicken.
Heat about 1 minute.
If sauce seems too thick, add a little chicken broth.