Sautéed chicken in mustard-cream sauce
4 boneless skinless chicken breast halves
¼ tsp Course salt and ground pepper
2 tablespoons olive oil
¼ cup chicken broth
½ cup heavy cream
2 tablespoons Dijon mustard
1 teaspoon dried tarragon
1. Sprinkle each chicken breast salt and pepper. In a large skillet, heat the olive oil over medium-high heat. Add the chicken. Sauté until cooked through, 10 to 12 minutes, turning once. Transfer to a plate or wrap in tinfoil; keep warm.
2. Sauce: Pour the broth into the hot skillet; cook, stirring, until reduced by half, about one 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 sautéed chicken put on rice.
