Chicken in a Mustard Cream Sauce

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?

Lesson learned: Photographing chicken is not easy.
chicken with a mustard cream sauce

Ingredients
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

Directions
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.

Voila!

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2 Comments Add yours

  1. katie says:

    This looks really good and simple. I love it. And yeah….taking pics of chicken really is the worst. But this looks great.

  2. susan gardner says:

    Emily,

    This recipe does look delicious and appears to be very simple to prepare. I’ve told Blair and Amanda until they secure jobs, I’m going to expect them to at least have dinner started by the time I get home from work at least a couple of times a week. This recipe is surely one I will want them to prepare. If you have other recipes that are fairly easy, send them to Blair and we will try them out. Congrats on your acceptance to grad school. Susan

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