Sauteed Chicken in Mustard-Cream Sauce

Name: Sauteed Chicken in Mustard-Cream Sauce
Prep time: 20 min
Total time: 20 min
Ingredients: 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)

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Prep Time: 20 minutes

Total: 20 minutes

Author : Martha Stewart

Ingredients

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4 boneless, skinless chicken breasts, (6 ounces each)1/4 teaspoon salt1/4 teaspoon pepper2 tablespoons olive oil1/4 cup dry white wine, or chicken broth1/2 cup heavy cream2 tablespoons Dijon mustard1 teaspoon dried tarragon (or 1 tablespoon chopped fresh)

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Instructions

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Step 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.

Step 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.

Step 3

Pour any accumulated chicken juices from plate into sauce. Right before serving, drizzle cream sauce over chicken.