Sauteed Chicken in Mustard Cream sauce

By taniaf

Ingredients

• 4 boneless, skinless chicken breasts
• salt and pepper
• 2 tbsp olive oil
• 1/4 cup white wine or chicken broth
• 1/2 cup heavy cream (can use half and half)
• 2 tbsp Dijon mustard
• 1 tsp dried tarragon (or other herb)

Details

Servings 4

Preparation

Step 1

Sprinkle each chicken breast with salt and pepper. In a large skillet, heat olive oil over medium heat. Add chicken, saute until cooked, 10-12 minutes. Transfer to a plate and keep warm.
Pour the wine or broth into the hot skillet. Cook until reduced about 1 minute. whisk in the cream and mustard and herb. Cook, whisking, until thick, 2 minutes.
Right before serving, drizzle the sauce over the chicken.