Day Three Hundred Four: (Not So) Super Sauces

I'd like to know how to make amazing sauces...I want to make the kinds of sauces I see television chefs whip up using the juices from a steak and dryer lint.

They are like the MacGyver of Food.

In an effort to engineer some sauce magic, I tried Martha's Sautéed Chicken in Mustard-Cream Sauce.  It's really pretty simple.  The sauce is made by reducing chicken broth with the juices of the sautéed chicken.  After reducing, add cream, Dijon mustard, and tarragon.   This is my attempt.

I would have made a poor MacGyver because my sauce was mediocre.  Chicken stock, cream, Dijon mustard and tarragon did not turn into something amazing.

Maybe I should have added the dryer lint.