Ingredients for Sauteed Chicken In Mustard Cream Sauce
- Boneless Skinless Chicken Breasts
- Salt and freshly ground black pepper to taste
- Pepper
- Olive Oil
- Dry White Wine
- Heavy Cream
- Dijon Mustard
- Dried Tarragon
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How to Make Sauteed Chicken In Mustard Cream Sauce
- Season 2 boneless, skinless chicken breasts (about 1 lb total) generously with salt and freshly ground black pepper.
- Heat 1 tablespoon olive oil in a large skillet over medium-high heat.
- Add chicken breasts to the skillet and sauté for 5-6 minutes per side, or until cooked through and golden brown. Internal temperature should reach 165°F (74°C).
- Transfer chicken to a plate and keep warm.
- Pour 1/4 cup dry white wine (like Sauvignon Blanc or Pinot Grigio) into the hot skillet.
- Cook, scraping up any browned bits from the bottom of the pan, until the wine has reduced by half, about 1 minute.
- Whisk in 1/2 cup heavy cream, 2 tablespoons Dijon mustard, and 1 tablespoon fresh tarragon (chopped).
- Cook, whisking constantly, until the sauce has thickened slightly, about 2 minutes. Adjust seasoning with salt and pepper to taste.
- Pour any accumulated chicken juices from the plate into the sauce.
- Just before serving, spoon the creamy mustard sauce generously over the chicken breasts.
Nutrition Information (Approximate per serving)
Sodium
13 g
Sugar
1g
Fat
40g
Carbs
0g
