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Sauteed Chicken in Mustard-Cream Sauce

This classic French combination of ingredients also makes an excellent sauce for fish, such as seared salmon and trout.
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Sauteed Chicken in Mustard Cream Sauce

Give your chicken a fancy French treatment with a delicious ta

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    Everyday Food, May/June 2003
    • Prep Time 20 minutes
    • Total Time 20 minutes
    • Yield Serves 4
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    Ingredients

    • 4 boneless, skinless chicken breasts, (6 ounces each)
    • 1/4 teaspoon salt
    • 1/4 teaspoon pepper
    • 2 tablespoons olive oil
    • 1/4 cup dry white wine, or chicken broth
    • 1/2 cup heavy cream
    • 2 tablespoons Dijon mustard
    • 1 teaspoon dried tarragon (or 1 tablespoon chopped fresh)

    Directions

    1. Sprinkle chicken breasts with salt and pepper. In a large skillet, heat oil over medium-high heat. Add chicken; saute until cooked through, 10 to 12 minutes, turning once. Transfer to a plate; keep warm.

    2. Pour wine into hot skillet; cook, stirring, until reduced by half, about 1 minute. Whisk in cream, mustard, and tarragon. Cook, whisking, until thickened, about 2 minutes.

    3. Pour any accumulated chicken juices from plate into sauce. Right before serving, drizzle cream sauce over chicken.

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