Seared Chicken Cutlets With Tarragon-Mustard Cream Sauce — Three Many Cooks

Ingredients

• 1 large chicken breast (about 8 to 10 ounces), tenderloin removed, breast halved crosswise to make 2 cutlets
• 2 teaspoons oil (olive, canola, vegetable)
• Salt and ground black pepper
• ½ cup chicken broth
• 1 tablespoon Dijon mustard
• ¼ teaspoon dried tarragon
• 1 tablespoon heavy cream
• ¼ teaspoon cornstarch dissolved in 1 teaspoon water