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Sautéed Chicken in Mustard-Cream Sauce

This classic French sauce also makes an excellent topping for fish, such as seared salmon or trout. For four servings, steam 1 1/2 pounds trimmed asparagus until crisp-tender, toss with butter, and season with salt and pepper, as desired.

Recipe information

  • Yield

    Serves 4

Ingredients

4 boneless, skinless chicken breast halves (6 ounces each)
Coarse salt and fresh ground 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)

Preparation

  1. Step 1

    Sprinkle each chicken breast with 1/4 teaspoon each salt and pepper. In a large skillet, heat the olive oil over medium-high heat. Add the chicken; sauté until cooked through, 10 to 12 minutes, turning once. Transfer to a plate; keep warm.

    Step 2

    Pour the wine into the hot skillet; cook, stirring, until reduced by half, about 1 minute. Whisk in the cream, mustard, and tarragon. Cook, whisking, until thickened, about 2 minutes.

    Step 3

    Pour any accumulated chicken juices into the sauce. Right before serving, drizzle the cream sauce over the sautéed chicken.

Reprinted with permission from Everyday Food: Great Food Fast by Martha Stewart Living Magazine. Copyright © 2007 by Martha Stewart Living Magazine. Published by Crown Publishing Group. All Rights Reserved. Martha Stewart Living magazine was first published in 1990. Over the years, more than two dozen books have been published by the magazine's editors. Martha Stewart is the author of dozens of best-selling books on cooking, entertaining, gardening, weddings, and decorating. She is the host of The Martha Stewart Show, the successful daily syndicated television show.
TagsFrenchEuropeanChicken BreastChickenPoultryMainDinnerGluten FreeNut FreeQuickEasyWeeknight Meals5 Ingredients or FewerSauteCookbooks
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