Wednesday, July 30, 2008

Sauteed Chicken in Mustard Cream Sauce

This chicken dinner from Sugar and Spice was pretty good! My sauce came out thinner because I used skim instead of cream, but the flavors were still good. This would have been awesome with some mushrooms thrown in...
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)
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 into sauce. Right before serving, drizzle cream sauce over chicken.
Source: Everyday Food: Great Food Fast by Martha Stewart Living magazine


  1. Sounds quick and delicious. I love dijon mustard!

  2. It sounds really good. I love a good mustard pan sauce with chicken!

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