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Sauteed Chicken in Mustard-Cream Sauce

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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: 20 minutes
Total: 20 minutes

Ingredients

Serves 4

  • 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 into sauce. Right before serving, drizzle cream sauce over chicken.
From Everyday Food, May/June 2003

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