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Sauteed Chicken in Mustard-Cream Sauce

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This classic French combination of ingredients also makes an excellent sauce for fish, such as seared salmon and trout.

Source: Everyday Food, May/June 2003
Total Time Prep Servings

Ingredients

Directions

  1. Watch: How to Gauge When Meat Is Cooked

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Reviews

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How would you rate this recipe?
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  • Chanyeol__PCY
    31 AUG, 2014
    Hello. Can I use red wine instead of white wine?? I really want to try this recipe. Reply pleaseee~~!!
    Reply
    • RickyBeard
      2 NOV, 2018
      Seriously?
    • chamell7133286
      1 AUG, 2018
      The cream separated when I put it in the wine! Perhaps I’ll use chicken stock next time- it tastes fine -just looks wrong
  • Shanzielle
    21 OCT, 2013
    I tried to make this for dinner, it was horrible. The sauce tasted so sour, just not good.
    Reply
    • MS10689530
      11 APR, 2018
      Or you don't like mustard or one of the other ingredients.
    • JOJO1950
      21 JAN, 2015
      SHANZIELLE, OBVIOUSLY YOU DID SOMETHING WRONG
    • JOJO1950
      21 JAN, 2015
      EXCELLENT AND EASY
  • 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.
    Reply
  • Chanyeol__PCY
    31 AUG, 2014
    Hello. Can I use red wine instead of white wine?? I really want to try this recipe. Reply pleaseee~~!!
    Reply
  • 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.
    Reply
  • 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!
    Reply
  • 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.
    Reply
  • 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!!
    Reply
  • Agatha
    27 APR, 2013
    I have made this several times and it is delicious. So simple to make yet tastes fancy!
    Reply
  • 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!
    Reply

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