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One Big Happy Table: Sautèed Chicken with Dijon Cream Sauce

Thursday, September 8, 2011 - 5:59pm

Leigh Vickery's Sautèed Chicken with Dijon Cream Sauce

4 boneless, skinless chicken breasts
1/4 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons olive oil
1/4 cup white wine or chicken broth
1/2 cup heavy cream
2 tablespoons Dijon mustard
1 teaspoon dried tarragon (or 1 tablespoon chopped fresh)
Sprinkle chicken breasts with salt and pepper. In a large skillet, heat oil over medium-high heat. Add chicken and saute until cooked through, 10 to 12 minutes, turning once. Transfer to a plate, and keep warm. Pour wine or broth into the hot skillet. Cook, stirring, until reduced by half, about 1 minute. Whisk in cream, mustard and tarragon. Continue cooking and whisking, until thickened, about 2 minutes. Pour any chicken juices from the plate into sauce and whisk. Right before serving, drizzle cream sauce over chicken.


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