RECIPES: Honey Mustard Chicken

So easy and so good. It is so much easier if you pre measure the ingredients to add them quickly to the pan. I use the word "so" too much.

4 boneless chicken breasts pounded down to an even thickness
a bit of butter/ olive oil
2 tablespoons of honey
2 tablespoons of Dijon mustard
1 teaspoon of dried tarragon
1/4 cup of chicken stock
1/2 cup sour cream
salt and pepper to taste

Using as much butter/olive oil as needed saute chicken breasts over medium high heat until cooked through and remove to a platter and cover with foil. Keep warm in the oven.
In the hot pan (non stick is easiest) over medium heat quickly add the honey and mustard and stir up all the brown bits. Add the tarragon, salt and pepper and then the chicken stock. Keep stirring it up until the liquid is reduced a bit and remove from heat. Add back any juices from the chicken. Whisk in the sour cream. Pour over the chicken.
Don't fuss. If the sauce is a little thin or a bit too thick it will still taste great.