Sauteed Chicken in Mustard-Cream Sauce

Sauteed Chicken in Mustard-Cream Sauce - from Everyday Food by Martha Stewart (the book)

Serves 4

Prep Time 20 minutes

Total Time 20 minutes

• 4 boneless, skinless chicken breast halves (6 oz each)
• Coarse salt
• Fresh ground pepper
• 2 Tablespoons olive oil
• 1/4 c. dry white wine or chicken broth
• 1/2 c. heavy cream
• 2 Tablespoons Dijon mustard
• 1 teaspoon dried tarragon (or 1 Tablespoon chopped fresh)

1. Sprinkle each chicken breast towith 1/4 teaspoon each salt and pepper. In a large skillet, heat the olive oil over medium-high heat. Add the chicken, saute until cooked through, 10 to 12 minutes, turning once. Transfer to a plate; keep warm.
2. Pour the wine into the hot skillet: cook, stirring, until reduced by half, about 1 minute. Whisk in the cream, mustard, and tarragon. Cook, whisking, until thickened, about 2 minutes.
3. Pour any accumulated chicken juices into the sauce. Right before serving, drizzle the cream sauce over the sauteed chicken.

Recommended - serve with asparagus. Sauce can also be used over fish.