Quick And Easy Tarragon Chicken

2 tb Butter or margarine
1 tb Vegetable oil
4 Chicken breasts halves skinned and boned
3/4 c Dry white wine or vermouth
2 ts Dijon mustard
1 tb Chopped fresh tarragon or 1 tsp dried
1/2 ts Salt
Freshly ground pepper
3/4 c Heavy cream

In a large frying pan, melt butter in oil over medium-high heat. Add
chicken breasts and cook, turning once, until lightly browned, about 4
minutes a side. Remove and set aside.