• Prep Time:
  • Cooking Time: 20 min from start to finish
  • Serves: 4 servings

Sauteed Chicken In A Light Mustard-creme Sauce

  • Recipe Submitted by on

Category: Low Calorie, Quick & Easy, Healthy Recipes, Poultry, Inexpensive, Main Dish

 Ingredients List

  • 4 (6-oz.) boneless, skinless chicken breasts
  • 1/4 tsp. salt
  • 1/4 tsp. pepper
  • 2 Tbsp. olive oil
  • 1/4 cup dry white wine
  • 1/2 cup heavy cream
  • 2 Tbsp. Dijon mustard
  • 1 Tbsp. chopped fresh 1 teaspoon dried tarragon (or 1 tsp. dried)


Quick and easy! One of my favorite Martha Stewart dishes. I grow tarragon just for this dish! Try it - you won't regret it!


1. Season the chicken breasts with salt and pepper.
2. In a large skillet, heat oil over medium-high heat.
3. Saute the chicken in the heated oil until it is cooked through, about 10 - 12 minutes, turning once.
4. Once done, set it aside and cover it to keep warm.
5. Pour the wine into the hot skillet; cook, stirring frequently until reduced by half, about 1 minute.
6. Whisk in the cream, mustard and tarragon and cook, stirring frequently until thickened.
7. Pour any accumulated chicken juices into sauce. Before serving, drizzle cream sauce over chicken.
8. I usually serve this dish with long grain rice or roasted potatoes.

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