• 1 boneless chicken breast
• 1 clove of garlic
• 1 tbsp dijon mustard
• 1/2 tbsp honey
• 1/2 cup white wine
• 1/2 tsp tarragon (dried, double if using fresh)
• salt and pepper to taste

    Cut the chicken breast in half to create two cutlets. Heat a pan to about medium heat and add a little olive oil. Brown the two pieces of chicken. Remove the chicken from the pan once browned on both sides (about 2-3 minutes per side). Mix together in a small bowl the mustard, honey, and wine (the honey may not mix if the wine is cold, but that is fine). Turn the heat down on the pan to medium low, and add in the liquid. Stir until everything combines nicely and add in the tarragon, and a little salt and pepper. Stir around minute or so and add back in the chicken to coat. Serve over potatoes, pasta, or some sort of grain (barley works nicely).