Tuesday, November 15, 2011

Easy Chicken with Mustard Cream Sauce

Some days I just want to fix something easy, good and quick, and that's how I ran with this recipe from Martha Stewart's web page.  It's perfect for making it during the week, being quick and easy, and also could work perfectly for a nice weekend evening.

Adapted from Martha Stewart
4 Servings

  • 4 boneless, skinless chicken breasts
  • 2 tablespoons olive oil
  • 1/4 cup dry white wine
  • 1/2 cup heavy cream
  • 2 tablespoons Dijon mustard
  • 1 teaspoon dried tarragon
  • Salt and Pepper

  1. Season chicken in both sides with salt and pepper. Heat oil in a skillet in medium heat, add chicken and cook until done, about 12 minutes. Change to a different recipient and cover.
  2. Add wine to skillet and heat until reduced, about 2 minutes. Add heavy cream, mustard and tarragon. Bring to a boil until thickened.
  3. Pour sauce over chicken breasts and serve.


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