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Courtesy of Martha Stewart
4 (6 ounce) boneless skinless chicken breasts
1/4 teaspoon salt
1/4 teaspoon pepper
2 tablespoons olive oil
1/4 cup dry white wine or chicken broth
1/2 cup heavy cream
2 tablespoons Dijon mustard
1 teaspoon chopped dried tarragon
This classic French combination of ingredients also makes an excellent sauce for fish, such as seared salmon and trout.
Per Serving
4 (6 ounce) boneless skinless chicken breasts
1/4 teaspoon salt
1/4 teaspoon pepper
2 tablespoons olive oil
1/4 cup dry white wine or chicken broth
1/2 cup heavy cream
2 tablespoons Dijon mustard
1 teaspoon chopped dried tarragon
- 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.
- 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.
- Pour any accumulated chicken juices into sauce. Right before serving, drizzle cream sauce over chicken.
This classic French combination of ingredients also makes an excellent sauce for fish, such as seared salmon and trout.
Per Serving
- Calories: 356 kcal
- Carbohydrates: 2 g
- Dietary Fiber: 0 g
- Fat: 21 g
- Protein: 34 g
- Sugars: 0 g
