Best Sauteed Chicken In Mustard Cream Sauce Recipes

SAUTEED CHICKEN IN MUSTARD-CREAM SAUCE

Sauteed Chicken in Mustard-Cream Sauce image

This recipe is so simple and very delicious. It's from the Everyday Food cookbook (Martha Stewart). Serve with a side of steamed, buttered asparagus. If you like things saucy, you might want to double up on the sauce. Also, the book says this French sauce will be great on fish as well. Enjoy!

Provided by KissaK1

Categories Chicken Breast

Time 20m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

4 boneless skinless chicken breasts
1/4 teaspoon salt
1/4 teaspoon pepper
2 tablespoons olive oil
1/4 cup dry white wine or 1/4 cup chicken broth
1/2 cup heavy cream
2 tablespoons Dijon mustard
1 teaspoon dried tarragon (or 1 tablespoon fresh)

Steps:

Sprinkle chicken breasts with salt and pepper. In large skillet, heat oil over medium-high heat. Add chicken and saute until cooked through, about 10 to 12 minutes, turning once. Transfer chicken to a plate and keep warm.
Pour wine into hot skillet. Cook, stirring, until wine has reduced by half, about 1 minute. Whisk in cream, mustard, and tarragon. Cook, whisking all the while, until the sauce has thickened, about 2 minutes.
Pour any accumulated chicken juices into sauce. Right before serving, drizzle cream sauce over chicken. (I usually just add the chicken back into the pan to coat it completely.).

Nutrition Facts : Calories 310.6, Fat 19.5, SaturatedFat 8.2, Cholesterol 109.2, Sodium 318.5, Carbohydrate 2, Fiber 0.3, Sugar 0.4, Protein 28.3

CHICKEN WITH MUSTARD CREAM SAUCE

Chicken with Mustard Cream Sauce image

Provided by Food Network Kitchen

Categories main-dish

Time 20m

Number Of Ingredients 9

Ingredients

4 chicken breasts, skinless and boneless
2 tablespoons olive oil
1 tablespoon butter
2 green scallions, sliced
1 garlic clove, minced
1/2 cup white wine
1/2 cup heavy cream
3 tablespoons Dijon mustard
Salt and pepper

Steps:

Place chicken breast under plastic wrap and flatten using mallet, rolling pin, or a glass bottle. Season breasts with salt and pepper. In heated skillet add olive oil and butter. Add chicken and cook over a medium heat until golden brown on both sides. Remove chicken to a plate and cover with foil to keep warm. Add scallions and garlic to same skillet. Saute quickly and add white wine. Boil rapidly and reduce to syrup. Add cream and mustard, stir. Return chicken breast to pan and simmer gently until just heated through.

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