Dijon-Tarragon Chicken

Ingredients:
- chicken cutlets or tenders (for 4 servings)
- 2 cloves garlic, crushed and minced
- 1/4 c. chopped shallots
- 3/4 c. white wine (dry)
- tarragon vinegar
- 1 1/2 to 2 Tbsp. finely chopped fresh tarragon
- 2 Tbsp. olive oil
- dash of sesame oil
- heaping tsp. Dijon mustard
- 3/4 c. chicken stock
- freshly crushed black pepper
- salt
- cayenne pepper
- flour

Directions:
- Dredge chicken in flour mixed with black pepper and a tiny bit of salt.
- Add oil to pan with dash of sesame oil, dash of tarragon vinegar and touch of garlic.
- Saute chicken hot and fast, 2 to 3 minutes on each side.
- Remove chicken and set aside.