Be sure to remove the skillet from the heat before making the sauce. There will be enough heat left in the pan to warm the sauce.
2 tablespoons Dijon mustard
2 tablespoons light mayonnaise
1 1/2 teaspoons fresh lime juice
1/4 teaspoon dried tarragon
2 teaspoons olive oil
4 (6-ounce) skinless, boneless chicken breast halves
2 tablespoons finely chopped green onions
How to Make It
Combine first 4 ingredients in a small bowl, stirring well with a whisk.
Heat oil in a large nonstick skillet over medium-high heat. Add chicken, and cook 3 minutes; turn and reduce heat to medium-low. Cover and cook 12 minutes or until chicken is done. Remove chicken from pan; keep warm.
Remove pan from heat. Add mustard mixture to drippings in pan; stir well. Spoon mustard sauce over chicken, and top with green onions.