Ingredients: 4 boneless, skinless chicken breasts halves Salt, freshly ground pepper 3 shallots, finely minced 1 cup Chardonnay or chicken broth 1 cup whipping cream 1/4 cup chicken broth 1 tablespoon minced fresh tarragon or 1 tsp.. dry 1/2 tsp. mustard seed 1/2 tsp dried mustard 1/2 tsp lemon zest 1/2 tsp cracked pepper 4 ounces Gruyere cheese, grated cooked rice

Recipe Info Category: Just Chicken! Rating: 4 Contributor: Karlee Barrett

Heat oven to 275 degrees. Place breasts in greased shallow baking pan; sprinkle with salt and pepper to taste. Set aside.

Combine shallots, wine or broth, cream and 1/4 cup broth in medium non-reactive skillet. Cook over medium-high heat until mixture begins to thicken, about 5 minutes. Whisk in tarragon, mustard seed, dried mustard, zest and pepper. Cook until sauce is consistency of light cream, about 15 minutes. Adjust seasoning.

Pour sauce over chicken breasts; bake until just cooked through, about 20 minutes. Sprinkle cheese evenly over breasts; bake until cheese is melted and lightly browned, about 10 minutes. Serve over cooked rice.