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Oct 10, 2010

Mustard Chicken

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.

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