Serves 4
20 min
Sautéed Chicken in Mustard-Cream Sauce
Recipe GLPR5ee4c200ebdc9c
Tender chicken breasts seared until golden and finished in a luxurious Dijon mustard and heavy cream sauce with a hint of tarragon. This elegant dish comes together in just 20 minutes and works perfectly alongside rice, pasta, or roasted vegetables.
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Ingredients
4 6 oz each Boneless, skinless chicken breasts
¼ teaspoon Salt
¼ teaspoon Black pepper
2 tablespoons Olive oil
¼ cup Dry white wine or chicken broth
½ cup Heavy cream
2 tablespoons Dijon mustard
1 teaspoon Dried tarragon
Directions
Pat the chicken breasts dry with paper towels. Season both sides generously with salt and pepper.
Heat the olive oil in a large skillet over medium-high heat until shimmering.
Once the oil is hot, carefully place the chicken breasts in the skillet. Sear for 6–7 minutes on the first side without moving them, until golden brown.
Flip the chicken and sear the other side for 6–7 minutes until the internal temperature reaches 165°F. Transfer the chicken to a plate and set aside.
Add the white wine or chicken broth to the hot skillet, scraping up any browned bits from the bottom with a wooden spoon.
Stir in the Dijon mustard and dried tarragon, mixing until well combined.
Reduce the heat to medium and pour in the heavy cream, stirring gently until the sauce is smooth and creamy.
Return the chicken breasts to the skillet and coat them with the sauce. Simmer for 1–2 minutes to heat through and allow the flavors to meld.
Taste and adjust seasoning if needed. Serve the chicken warm with the mustard-cream sauce spooned over the top.
