Chicken with Mustard Cream Sauce

By GratefulSea

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
• 4 teaspoons Dijon mustard
• 1 teaspoon dried tarragon or oregano

Details

Adapted from letsdishrecipes.com

Preparation

Step 1

Add olive oil to a large skillet and preheat over medium-high heat. Season chicken breasts with salt and pepper on both sides. Add chicken to skillet and saute until cooked through, about 10-12 minutes, turning once.

NOTE: the secret to getting that nice, golden crust is to let the chicken cook without being moved around the pan, until it naturally releases itself, so resist all temptation to poke at it. Check to see if it will turn easily after 5 minutes and, if it is sticking to the pan, leave it alone for another minute and try again.

Transfer the chicken to a plate and keep warm. Pour chicken broth into the hot skillet. Whisk in the cream, mustard and tarragon or oregano. Cook and stir for about 2 minutes. Pour sauce over chicken and serve.

(USDA recommends ALL cuts of whole meat, beef, pork, veal, or lamb, be cooked to an internal temperature of at least 145 degrees, with a 3-minute resting period before serving. Ground meats should be cooked to 160 degrees. All poultry, whole or ground, should be cooked to 165 degrees.)