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Everyday Food

Sauteed Chicken in Mustard-Cream Sauce

Chicken breasts are fabulous because they are fast, nutritious, and delicious, and I bet you have a few go-to recipes for chicken dinners. But let's face it: The same old recipes can get boring night after night. So let me introduce you to this classic, elegant mustard sauce -- you won't believe how simple and quick it is! Once you try it, you'll want to put it on everything, and I say go for it (it's also great on fish or steak). Serve the chicken with some steamed asparagus for a meal that looks and tastes like it came from a fancy French restaurant, but you'll know you made it at home in about 15 minutes!

Sarah Carey, editor of Everyday Food Magazine
  • PREP: 20 minutes
  • TOTAL: 20 minutes
  • SERVES 4

Ingredients

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

Get Cooking

  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.

NUTRITION

  • Per serv: 359 cal; 20 g fat; 40 g protein; 1 g carb