Monday, August 2, 2010

Sauteed Chicken with Creamy Mustard Sauce

Here is another easy-to-make and delicious chicken dish. I love using the chicken breast halves in this dish because they cook so quickly and are nice and light with the cream sauce. I also really like the flavor of the sauce. The combination of the dijon mustard and the tarragon creates a unique and tasty flavor that complements the chicken very nicely.


Sauteed Chicken with Creamy Mustard Sauce
  • 4 chicken breast halves
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 2 tablespoons olive oil
  • 1/4 cup chicken broth
  • 1/2 cup heavy cream
  • 2 tablespoons dijon mustard
  • 1 teaspoon dried tarragon
heat olive oil in a large skillet over medium-high heat. sprinkle each chicken breast with 1/4 teaspoon of salt and pepper. saute chicken in oil for about 10-12 minutes or until cooked through, turning only once. transfer to a plate and keep warm.

pour chicken broth into the hot skillet and cook stirring until it is reduced by half, about 1 minute. whisk in the cream, mustard and tarragon and cook, whisking, for about 2 minutes until sauce has thickened. whisk in any accumulated chicken juices and then pour sauce over chicken right before serving.

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