Ingredients Meat & Poultry Chicken Chicken Breast Recipes Sauteed Chicken in Mustard-Cream Sauce 3.7 (534) 50 Reviews By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on May 16, 2017 Print Share Share Tweet Pin Email Prep Time: 20 mins Total Time: 20 mins Servings: 4 This classic French combination of ingredients also makes an excellent sauce for fish, such as seared salmon and trout. Ingredients 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) Directions 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. 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. Pour any accumulated chicken juices from plate into sauce. Right before serving, drizzle cream sauce over chicken. Print