Sauteed Chicken in Mustard-Cream Sauce

By charlotteh371

Ingredients

• 4 4
• boneless, skinless chicken breasts, (6 ounces each)
• 1/4 1/4
• teaspoon salt
• 1/4 1/4
• teaspoon pepper
• 2 2
• tablespoons olive oil
• 1/4 1/4
• cup dry white wine, or chicken broth
• 1/2 1/2
• cup heavy cream
• 2 2
• tablespoons Dijon mustard
• 1 1
• teaspoon dried tarragon (or 1 tablespoon chopped fresh)

Preparation

Step 1

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 from plate into sauce. Right before serving, drizzle cream sauce over chicken.