Saturday, August 11, 2012

0 sautéed chicken in creamy mustard sauce

i promised i would post this recipe & so here it is! in all its delicious glory! make sure to enjoy this with a nice glass of dry white wine {i'm partial to a chardonnay myself}. i accompanied this with oven roasted brussels sprouts which also tasted delicious in the sauce.  

4 boneless, skinless chicken breast halves
coarse salt & freshly ground pepper
2 Tbs. olive oil
1/4 dry white wine {or chicken broth - but wine is better}
1/2 cup heavy cream
2 Tbs. dijon mustard
1 Tbs. dried tarragon {or chopped fresh}

heat olive oil in large skillet, place chicken breasts in & sprinkle with salt & pepper {each side}. sauté until cooked through {i prefer to keep the chicken covered, it helps it stay moist} , 10 - 12 minutes, turn once. transfer to plate & keep warm.

pour white wine {or chicken broth} into hot skillet; cook, stirring until reduced by half, about a minute. whisk in the cream, mustard & tarragon. keep whisking until it's thick, about 2-3 minutes.

pour any accumulated chicken juices into the sauce & stir. drizzle the sauce over the chicken & serve! 

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