Close
Under 30 Minutes

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.

  • Prep:
  • Total Time:
  • Servings: 4
Sauteed Chicken in Mustard-Cream Sauce

Source: Everyday Food, May/June 2003

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.

Reviews

Be the first to comment!

Related Topics