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 teaspoon mustard seed
1/2 teaspoon dried mustard
1/2 teaspoon lemon zest
1/2 teaspoon cracked pepper
4 ounces Gruyere cheese, grated
cooked rice
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.