Prep 0 mins
Cook 20 mins
This recipe is so simple and very delicious. It's from the Everyday Food cookbook (Martha Stewart). Serve with a side of steamed, buttered asparagus. If you like things saucy, you might want to double up on the sauce. Also, the book says this French sauce will be great on fish as well. Enjoy!
- 4 boneless skinless chicken breasts
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon pepper
- 2 tablespoons olive oil
- 1⁄4 cup dry white wine or 1⁄4 cup chicken broth
- 1⁄2 cup heavy cream
- 2 tablespoons Dijon mustard
- 1 teaspoon dried tarragon (or 1 tablespoon fresh)
- Sprinkle chicken breasts with salt and pepper. In large skillet, heat oil over medium-high heat. Add chicken and saute until cooked through, about 10 to 12 minutes, turning once. Transfer chicken to a plate and keep warm.
- Pour wine into hot skillet. Cook, stirring, until wine has reduced by half, about 1 minute. Whisk in cream, mustard, and tarragon. Cook, whisking all the while, until the sauce has thickened, about 2 minutes.
- Pour any accumulated chicken juices into sauce. Right before serving, drizzle cream sauce over chicken. (I usually just add the chicken back into the pan to coat it completely.).
This recipe was good, the sauce wasn't very thick but the taste was very nice. I used fresh tarragon. I used chicken broth instead of wine (I am trying to cut down on carbs) and this was perfect. I did add some cayenne pepper to the chicken because we like things spicy.