I really should make this more often. It’s one of those recipes in my archives that I skip over repeatedly in pursuit of other, new dishes. But there’s something to be said for a good ol’ standby. It’s easy, it’s good and it is totally satisfying. What’s your favorite standby meal?
Source: Martha Stewart
4 boneless, skinless chicken breasts (thin cutlets if you can get them at the store are preferable for this recipe.)
1/4 tsp. salt
1/4 tsp. pepper
2 T. olive oil
1/4 cup dry white wine
1/2 cup heavy cream
2 T. Dijon mustard
1 generous tsp. dried tarragon
1. 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 in an oven heated to 200.
2. 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.
3. Return chicken to skillet and coat with sauce. Serve with long grain wild rice.