Sauteed Chicken in Mustard-Cream Sauce

Published on July 27, 2014 | In | By |
1 Comments

Ingredients

  • 4 boneless, skinless chicken breasts
  • 1/4 t salt
  • 1/4 t pepper
  • 2 T olive oil
  • 1/4 dry white wine
  • 1/2 c heavy cream
  • 2 T Dijon mustard
  • 1 t dried tarragon (or 1 T fresh)

Instructions

  • 1. 1. Season chicken with salt and pepper. Heat olive oil over medium-high heat in a large skillet. Saute chicken until cooked through, 10 to 12 minutes at temp of 165 degrees. Transfer chicken to a plate and keep warm.
  • 2. 2. Pour wine into hot skillet; cook, stirring, until reduced by half, about 1 minute. Whisk in heavy cream, Dijon mustard and tarragon. Cook, whisking, until thickened, about 2 minutes.
  • 3. 3. Pour any accumulated chicken juices into sauce. Right before serving, drizzle the cream sauce over the chicken.

Instructions

  • 1. 1. Season chicken with salt and pepper. Heat olive oil over medium-high heat in a large skillet. Saute chicken until cooked through, 10 to 12 minutes at temp of 165 degrees. Transfer chicken to a plate and keep warm.
  • 2. 2. Pour wine into hot skillet; cook, stirring, until reduced by half, about 1 minute. Whisk in heavy cream, Dijon mustard and tarragon. Cook, whisking, until thickened, about 2 minutes.
  • 3. 3. Pour any accumulated chicken juices into sauce. Right before serving, drizzle the cream sauce over the chicken.

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One Response to Sauteed Chicken in Mustard-Cream Sauce

  1. admin July 28, 2014 at 3:33 am #

    one of my favorites thank you!

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