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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.

  • Prep:
  • Total Time:
  • Servings: 4

Source: Everyday Food, May/June 2003


  • 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)


  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 Add a comment

  • MS10671961
    16 SEP, 2014
    I've been making this dish for several years now and it's one of my favorites. Great for entertaining. I have passed it on to my grown daughter who now makes it when she wants to impress a date. I also grow tarragon specifically for this dish as a way to save on the cost of buying tarragon at the grocery store.
  • Chanyeol__PCY
    31 AUG, 2014
    Hello. Can I use red wine instead of white wine?? I really want to try this recipe. Reply pleaseee~~!!
  • Chanyeol__PCY
    31 AUG, 2014
    Hello. Can I use red wine instead of white wine?? I really want to try this recipe. Reply pleaseee~~!!
  • Mom of 3
    22 APR, 2014
    I made this with herb and garlic cream cheese instead of the cream and the tarragon and it was delicious!! Everyone loved it. I highly recommend trying it this way.
  • SIJC10
    20 FEB, 2014
    DELICIOUS! I used thyme instead of tarragon and added some minced garlic just before adding the wine to the pan but otherwise followed the recipe as written. Oh - and no need for two tablespoons of EVOO - I only used one teaspoon per chicken breast. The entire process took about 20 minutes so it's great for a hectic weeknight meal. Will definitely make this recipe again and again!
  • Arda R
    10 JAN, 2014
    This recipe is amazingly simple. The chicken and sauce were fabulous. I added a tablespoon of butter just to give the sauce a little gloss. My family loved it and I will make this again and again! Thanks, Martha.
  • Shanzielle
    21 OCT, 2013
    I tried to make this for dinner, it was horrible. The sauce tasted so sour, just not good.
    • JOJO1950
      21 JAN, 2015
  • Moji77
    10 OCT, 2013
    This recipe really is as easy as the video shows you and it is really delicious. In the video she used fresh tarragon, and it was a little strong for us but dried tarragon is perfect. We double the recipe for the cream sauce because we like to have extra for the asparagus... Great recipe!!
  • Agatha
    27 APR, 2013
    I have made this several times and it is delicious. So simple to make yet tastes fancy!
  • Nancy M
    17 APR, 2013
    This was wonderful!! My picky husband even liked it, and it was very easy and quick. He said "You can make this again", the ultimate compliment!