Tuesday, April 28, 2009

Sauteed Chicken in Mustard-Cream Sauce

boneless skinless chicken breasts
*salt and pepper

in a large skillet, heat evoo on med-hi heat. sprinkle each breast with salt and pepper and saute until chicken is cooked through. transfer to a plate & cover to keep warm.

for mustard sauce:
1/4 cup dry white wine or chicken broth (next time i would put in the wine instead of the stock, it was really salty)
1/2 cup heavy cream
2 T dijon mustard (but if you don't like dijon, this would be just as good with a spicy mustard or whole grain)
1 tsp dried thyme

pour the wine/stock into the hot skillet; cook, stirring, until reduced by half. whisk in the cream, mustard, and tarragon.

pour sauce over chicken.

i served mine with brown rice and green beans...

Posted by Picasa

No comments: