Chicken in Mustard Sauce
photo by lazyme
- Ready In:
- 30mins
- Ingredients:
- 10
- Serves:
-
4
ingredients
- 4 boneless skinned chicken breasts, cut into 1 1/2 inch pieces
- 1 tablespoon vegetable oil
- 1⁄3 cup dry white wine
- 1⁄2 cup whipping cream
- 1 tablespoon Dijon mustard
- 1 tablespoon lemon juice
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon pepper
- 1⁄4 teaspoon dried tarragon
- 1 dash ground red pepper
directions
- Brown the chicken in the oil in a large skillet over medium-high heat for 4 minutes or until done, turning occasionally. Remove the chicken from the skillet, reserving the drippings in skillet. Set the chicken aside; keep warm.
- Add the wine to the drippings; cook over high heat, deglazing pan by scraping the particles that cling to the bottom. Reduce heat to medium. Stir in the whipping cream, Dijon mustard, lemon juice, salt, pepper, tarragon and a dash or ground red pepper. Cook, uncovered, until the mixture is thick enough to cat a spoon, stirring occasionally. Add the reserved chicken. Bring to a boil; cover, and reduce the heat. Simmer for 5 minutes. Serve.
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Reviews
-
I made this on Mothers Day evening (yep... hubby didn't cook for me). This was so very good. It is a nice change from plain ol' lemon chicken, the Dijon does wonders for it. I do have to say that I did not use the tarragon, just because I do not like the licorice flavor it gives. No matter... it turned out fabulous! I made "No Yolks" egg noodles to serve this dish over. Thank you so much for posting your recipe, I have it saved. (Made for PRMR)
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Really delicious and very company worthy. I used a grainy Dijon and a lower fat sub for the whipping cream so I can imaging that with the real cream it would be very luxurious indeed. It's really fast to make and thats always a plus. Instead if cubing the chicken I just cut a breast in half for DH and I because I knew that he wouldn't want that wonderful sauce so I made a smaller amount of if just for myself. He misses so many good things! Anyway, the flavors are rich and feel so indulgent that you'll savor each bite. Made for Photo Tag.
RECIPE SUBMITTED BY
breezermom
United States