Thursday, May 20, 2010

Chicken in Mustard-Cream Sauce

I made these last night while hail was pelting against our roof and tornado sirens were going off. (Just another lovely spring evening in Oklahoma.) That might explain the lack of an accompanying picture.
I loved these, the husband said they were "pretty good," picky eater #1 didn't like the sauce, picky eater #2 ate pieces off of everyone's plates. The leftovers were excellent in today's lunch- stuffed into a pita and topped with lettuce.

Chicken in Mustard-Cream Sauce
from Everyday Food Magazine

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)

Sprinkle chicken breasts with salt and pepper. In a large skillet, heat oil over medium-high heat. Add chicken; saute until cooked through, 10 to 12 minutes, turning once. Transfer to a plate; keep warm.
Pour wine (or broth) 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.
Pour any accumulated chicken juices into sauce.
Right before serving, drizzle cream sauce over chicken.

1 comment:

  1. That is a pretty good result! The sause would work on vegetables too. Hmm.