SAUTEED CHICKEN IN MUSTARD-CREAM SAUCE

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Sauteed Chicken in Mustard-Cream Sauce image

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

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Breast Recipes

Time 20m

Number Of Ingredients 8

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)

Steps:

  • 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.

Nutrition Facts : Calories 359 g, Fat 20 g, Protein 40 g

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