Monday, August 13, 2012

Sauteed Chicken in Mustard Sauce


4 boneless skinless chicken breasts
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

  • Sprinkle chicken with salt and pepper. 
  • In large skillet, heat oil over medium-high heat and saute chicken for 10-12 minutes or until done, turning once. Transfer to plate and keep warm.
  • Pour wine into hot skillet and cook for 1 minute.
  • In a small bowl, whisk cream, tarragon and mustard until combined.  Add to the wine in skillet and cook for 2 minutes or until thickened. Add any juices that pooled on the plate from chicken.
  • Remove sauce from pan and drizzle over chicken. 
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