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carols Chicken in Mustard Cream Sauce

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  • carols Chicken in Mustard Cream Sauce

    carol Posted June 14, 2005 06:38 PM
    Sautéed Chicken in Mustard-Cream Sauce

    Martha Stewart site

    Serves 4; Prep time: 20 minutes; Total time: 20 minutes

    This classic French combination of ingredients also makes an excellent sauce for fish, such as seared salmon and trout.

    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)

    1. Sprinkle chicken breasts with salt and pepper. In a large skillet, heat oil over medium-high heat. Add chicken; sauté 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 into sauce. Right before serving, drizzle cream sauce over chicken.