Make one of these sauces in the hot skillet after you have cooked chicken breasts or pork chops.

Ingredients

　　1/3 cup heavy cream

　　2 tablespoons Dijon mustard

　　2 stems fresh tarragon, leaves removed and chopped

　　Salt and pepper

　　Remove the cooked chicken or pork from the skillet. Working over medium-high heat, add the chicken stock, heavy cream, mustard, and tarragon. Bring up to a bubble and simmer until thickened enough to coat the back of a spoon, 3 to 4 minutes. Season with salt and pepper and pour over the cooked chicken or pork.

　　Rachael Ray's Look + Cook