Monday, April 5, 2010

Sauteed Chicken in a Mustard Cream Sauce

 I'm always flipping through the pages of my numerous cookbooks looking for recipes & ideas. I'm usually looking for a quick meal since there's not much time after working a full day. I've been flipping past this recipe for a couple months and finally decided to make it especially since it's asparagus season. 

This recipe came from my Everyday Food cookbook (remember this is the one my sister got me for Christmas). The mustard cream sauce came out really well. The tarragon complimented the sauce really well too! If you're not a fan of tarragon try making it with thyme. 
  • 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)
  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.
  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.
  3. Pour any accumulated chicken juices into sauce. Right before serving, drizzle cream sauce over chicken.

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