Side Pannel
Sauteed Chicken In A Light Mustard-creme Sauce r1
Sauteed Chicken In A Light Mustard-creme Sauce r1
- Recipe Submitted by maryjosh on 09/24/2016
Ingredients List
- 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)
Directions
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.
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.
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