Pan-Seared Chicken Cutlets with Tarragon-Mustard Cream Sauce

We can't get enough of braised cabbage these days so we have had it for 3 weekends in a row - just switching out our main dish.  This was simply delicious!

Pan-Seared Chicken Cutlets with Tarragon-Mustard Cream Sauce

3 tablespoons all-purpose flour
1/4 teaspoon sat
1/4 teaspoon freshly ground black pepper
4 (4 ounce) chicken breast cutlets
2 teaspoons olive oil
Cooking spray
3/4 cup fat free, lower sodium chicken broth
1/4 cup half and half
1 tablespoon chopped fresh tarragon
2 teaspoons stone-ground mustard

1. Combine first 3 ingredients in a heavy-duty zip-top plastic bag; add chicken.  Seal bag; shake to coat chicken.

2. Heat oil in a large nonstick skillet over medium-high heat.  Coat pan and chicken with cooking spray.  Add chicken to pan; cook 3 minutes on each side or until browned.

3. Combine broth and next 3 ingredients, stirring with a whisk.  Add broth mixture to pan; bring to a boil.  Reduce heat, and simmer 6 minutes or until chicken is done and sauce is slightly thick.