Mustard Cream Sauce

Another trusty recipe from Martha Stewart Everyday. This sauce was great and SO easy, I've already made it again. We used it over some grilled chicken breasts, but I think it would go wonderfully with fish as well!

Mustard Cream Sauce:

1/4 C dry white wine or chicken broth (I've only made this with the chicken broth as we so rarely have white wine in the house in the winter time. )
1/2 C heavy cream
2 TBS Dijon mustard
1 tsp dried tarragon (I didn't have any tarragon. We used about half dried basil and half dried parsley instead)

Pour the chicken broth into a hot pan, cook; stirring, until reduced by half. About 1 minute. Whisk in the cream, mustard and spices. Cook, whisking, until thickened, about 2 minutes.