Sauteed Chicken in Mustard-Cream Sauce

Prep Time:
20 mins
Total Time:
20 mins

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


  • 4 boneless, skinless chicken breasts, (6 ounces each)

  • ¼ teaspoon salt

  • ¼ teaspoon pepper

  • 2 tablespoons olive oil

  • ¼ cup dry white wine, or chicken broth

  • ½ 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.

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