Creamy Chicken Tenders

Method

1. 1Heat a non stick frying pan over medium heat. Spray chicken with olive oil. Cook for 3 minutes on each side or until golden and cooked through. Transfer to a plate and cover to keep warm.
2. 2Add mustard and slowly add evaporative milk and ½ cup water, stirring constantly. Bring sauce to a simmer, season with S & P, reduce heat. Add tarragon. Simmer for 1 minute. Arrange chicken on serving plates.
3. 3Spoon over sauce. Serve with potatoes and broccoli.