Sauteed Chicken in Mustard-Cream Sauce

Total Time
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!


  1. 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.
  2. 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.
  3. 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.).
Most Helpful

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.

mary winecoff September 01, 2010