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Chicken w/ Mustard Cream Sauce

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Let's Dish
I found this recipe in a newly purchased cookbook, Everyday Food: Great Food Fast (from the kitchen's of Martha Stewart Living). It's my new favorite cookbook. I love it so much I subscribed to Everyday Food magazine. This chicken is a perfect example of the kind of recipes that are featured in the Everyday Food cookbooks and magazine. Quick, simple and delicious. I almost always have the ingredients on hand for this recipe, which is great for the nights I haven't really planned anything for dinner and don't want to spend a lot of time figuring out what to cook. It's not a bad idea to double the sauce, as that gives you plenty for the chicken, plus some left to spoon over a side of rice.

Who Dished It Up First
Martha Stewart, in her Everyday Food series of recipes.

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Rate this recipe 5/5 (3 Votes)
Chicken w/ Mustard Cream Sauce 1 Picture

Ingredients

  • 4 boneless skinless chicken breast halves
  • 2 tablespoons olive oil
  • Salt and pepper, to taste
  • 1/4 cup chicken broth
  • 1/2 cup heavy cream
  • 2 tablespoons Dijon mustard
  • 1 teaspoon dried tarragon or oregano

Details

Preparation

Step 1

Add olive oil to a large skillet and preheat over medium-high heat. Season chicken breasts with salt and pepper. Add chicken to skillet and saute until cooked through, about 10-12 minutes, turning once. Transfer to a plate and keep warm. Pour chicken broth into hot skillet. Whisk in the cream, mustard and tarragon or oregano. Cook and stir for about 2 minutes. Pour sauce over chicken and serve.

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