Ingredients for Chicken In Mustard Sauce
- Boneless Skinned Chicken Breasts
- Vegetable Oil
- Dry White Wine
- 1 cup heavy whipping cream
- 2 tablespoons Dijon mustard
- 1 tablespoon lemon juice
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Dried Tarragon
- 1/4 teaspoon ground red pepper (or to taste)
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How to Make Chicken In Mustard Sauce
- Season chicken breasts with salt and pepper.
- Heat olive oil in a large skillet over medium-high heat. Add chicken and cook for 4-5 minutes per side, until golden brown and cooked through.
- Remove chicken from skillet and set aside, keeping drippings in the pan.
- Add white wine to the skillet and bring to a simmer, scraping up any browned bits from the bottom of the pan.
- Reduce heat to medium. Stir in heavy cream, Dijon mustard, lemon juice, tarragon, and red pepper.
- Simmer uncovered for 5-7 minutes, or until the sauce has thickened slightly and coats the back of a spoon.
- Return chicken to the skillet.
- Bring to a gentle simmer, then cover and cook for 5 minutes to allow the chicken to absorb the flavors of the sauce.
- Serve immediately over cooked rice, noodles, or with crusty bread.
Nutrition Information (Approximate per serving)
Sodium
20 g
Sugar
1g
Fat
39g
Carbs
0g
