Remove the skin and bone from the chicken breasts. Pound with a meat mallet until chicken breast is of even thickness.

Melt the butter in a skillet. Saute chicken 4 minutes on each side. Remove the chicken to a warm dish while you prepare the sauce.

Mix the dijon mustard into the vermouth and pour the mixture into the skillet. Stir to dissolve the browned bits in the pan. Reduce volume of liquid by half over medium heat. Add the heavy cream and the tarragon. Stir continuously, 5 to 10 minutes, until mixture thickens.

Arrange the chicken on a serving dish and pour some of the cream sauce over it. Serve the remaining sauce on the side.

For a different flavor, saute about 1/2 cup chopped mushrooms before de- glazing the skillet with the vermouth.

If you are daring, you can cook the chicken breasts at the same time you are making the sauce, using one hand for each. This will make the chicken be warmer when served.

* Sauted chicken with a tarragon cream sauce - This recipe comes from the little cookbook "Anodyne Delights, " a collection of recipes by Barbara Tyne who, along with her husband Tom, operated the chartered yacht Anodyne in the Caribbean. Barbara served this dish with rice and broccoli tossed with butter, garlic and Parmesan cheese.

preparation, 10 minutes cooking. : Precision: approximate measurement Ok.