Satueed Chicken in Mustard-Cream Sauce
Author: Amateur Cook // Category: Fast Dinners, Quick Lunches, Sauces
I made this for my husband last year for our special holiday dinner, and I made it again tonight. It was great both times. The first time, I used chicken breasts. This time, I used thinly sliced chicken cutlets, and it was a lot easier to cook.
Ingredients:
4 boneless, skinless chicken breasts or cutlets
2 T. olive oil
1/4 c. dry white wine or chicken broth
1/2 c. heavy cream
2 T. Dijon mustard
1 t. dried tarragon
Sprinkle each chicken breast with salt and pepper. In a large skillet, heat olive oil over medium-high heat. Add the chicken and saute until cooked through, about 15 mins. Transfer to a plate and keep warm. Pour the wine or chicken broth into the hot skillet, and stir until reduced by half, about 1 min. Whisk in the cream, mustard and tarragon. Cook, whisking until thickened, about 2 mins. Pour sauce on chicken and serve.
Ingredients:
4 boneless, skinless chicken breasts or cutlets
2 T. olive oil
1/4 c. dry white wine or chicken broth
1/2 c. heavy cream
2 T. Dijon mustard
1 t. dried tarragon
Sprinkle each chicken breast with salt and pepper. In a large skillet, heat olive oil over medium-high heat. Add the chicken and saute until cooked through, about 15 mins. Transfer to a plate and keep warm. Pour the wine or chicken broth into the hot skillet, and stir until reduced by half, about 1 min. Whisk in the cream, mustard and tarragon. Cook, whisking until thickened, about 2 mins. Pour sauce on chicken and serve.
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