Saturday, July 19, 2008

Sauteed Chicken in Mustard-Cream Sauce

***Here's a second yummy recipe from the Everday Food: Great Food Fast Martha Stewart cookbook. It was quick and easy to make, and the cream sauce was just right.***

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.

Source: Everyday Food: Great Food Fast by Martha Stewart Living magazine

1 comment:

Joelen said...

So simple, yet so elegant! Looks fabulous :)