Chicken with Creamy Mustard Sauce

By bigbare

This flour-coated chicken gets browned to a delicate crisp before it’s bathed in a silky combination of dry white wine, heavy cream, chopped shallots, dried tarragon and Dijon mustard.

Ingredients

• 2 Tbsp flour
• 1 ⁄2 tsp kosher salt
• 1 ⁄4 tsp freshly ground pepper
• 4 boneless, skinless chicken breasts (about 5 oz each)
• 2 tsp olive oil
• 1 ⁄4 cup dry white wine or chicken broth
• 1 ⁄4 cup chopped shallots
• 1 ⁄2 cup heavy cream
• 1 ⁄4 cup water
• 1 1⁄2 Tbsp Dijon mustard
• 1 tsp dried tarragon

Preparation

Step 1

1. Mix flour, salt and pepper on a sheet of wax paper. Press chicken into mixture to coat.

2. Heat oil in a large nonstick skillet. Add chicken and cook 7 to 9 minutes, turning once, until browned and cooked through. Remove to a plate.

3. Add wine and shallots to skillet; cook 1 minute or until shallots are almost tender. Add cream, water, mustard and tarragon; cook, stirring occasionally, about 2 minutes or until sauce thickens slightly and shallots are tender.

4. Pour any accumulated chicken juices from plate with chicken into sauce; season with additional pepper to taste if desired. Spoon over chicken.