Sauteed Chicken in Mustard Cream Sauce

Recipe adapted from Everyday Food: Great Food Fast.

This was almost the best thing I ever cooked. The only thing keeping it from being the best was the quality of the chicken I used. I picked up the $1.69/lb boneless skinless chicken at Safeway a few weeks ago and it’s just not worth the cost savings to use that over Foster Farms chicken from Costco. I know now that it is worth it to me to pay a little extra for better quality meat.

Ingredients:
4 boneless, skinless chicken breast halves (6 ounces each)
coarse salt and fresh ground pepper
2 tablespoon olive oil
1/4 cup dry white wine or chicken broth
1/2 cup heavy cream
2 tablespoons Dijon mustard
1 teaspoon dried tarragon (or 1 tablespoon chopped fresh)

1. Sprinkle each chicken breast with salt and pepper. In a large skillet, heat the olive oil over medium-high heat. Add the chicken; saute until cooked through, 10 to 12 minutes, turning once. Transfer to a plate; keep warm.

2. Pour the wine or chicken broth into the hot skillet; cook, stirring, until reduced by half, about 1 minute. Whisk in the cream, mustard, and tarragon. Cook, whisking, until thickened, about 2 minutes.

3. Pour any accumulated chicken juices into the sauce. Right before serving, drizzle the cream sauce over the sauteed chicken.

Shared in the Ultimate Recipe Swap: Mother’s Day Chick Food.

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