As I said the other day, I made this chicken dish with the potato-fennel gratin. I also sauteed some spinach on the side. (Why? Because sauteed spinach is delicious, and because if the sauces from either the chicken or the gratin mixed in with the spinach, it would be delicious.)
Recipe and pictures below the cut!
First, assemble the ingredients.
Season the chicken with salt and pepper. Heat the oil in a stainless steel (not nonstick) skillet or sautee pan, and add the chicken. Sautee on one side until the chicken releases, 5-6 minutes. Sautee on the other side, until chicken is brown and cooked through. Remove the chicken to a plate and keep warm.
Carefully add the wine to the pan (it will sizzle), and stir. Allow to reduce by half, and add the mustard, cream, and tarragon. Allow to cook, stirring, for a couple of minutes. Reduce heat to low. Pour the accumulated chicken juices from the plate with the chicken breasts into the sauce and stir. Note: the recipe says you can use wine or chicken broth, but I think the wine is much better. The broth results in a saltier sauce.
Spoon the sauce over the chicken breasts and serve. Enjoy!
Sauteed Chicken Breasts with Creamy Mustard Sauce, from Martha Stewart's Everyday Food cookbook
Serves: 4. Time: 20-25 minutes
- 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 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.