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 from plate into sauce. Right
before serving, drizzle cream sauce over chicken.
Serving
Suggestions
This classic French combination of ingredients also makes an excellent sauce for fish, such as seared salmon and trout.
Originally Submitted
9/14/2012
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You can add this Sauteed Chicken in Mustard-Cream Sauce recipe to your own private DesktopCookbook.