Do you make pan sauces? I don’t really, and it’s something that I’d like to get better at. I know the basics of it: brown and cook the food, deglaze the pan to get all the wonderful brown bits off the bottom, add liquid and seasonings, reduce until desired thickness. I found this recipe while browsing through Everyday Food: Great Food Fast. This cookbook is recipes gathered from the Everyday Food Magazine from Martha Stewart. So, as I was looking through the spring section, I saw this simple chicken saute with a mustard cream sauce. I don’t know what exactly makes a chicken saute very springlike, but I served it with roasted asparagus, which is my favorite spring vegetable. Anyway, this was excellent! It was so easy, a perfect weeknight dish. The recipe can be found here, and I’ve posted it down below with the modifications that I make.
Sauteed Chicken in Mustard-Cream Sauce
4 boneless, skinless chicken breasts, (6 ounces each)
1/4 teaspoon salt
1/4 teaspoon pepper
2 tablespoons olive oil
1/4 cup dry 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 to high heat. Add chicken; saute for 2 minutes until browned. Turn over and saute for 2 minutes on that side. Reduce heat to medium, cover and cook for 8 minutes until chicken is cooked through. Remove chicken to platter and keep warm.
Pour wine into hot skillet; cook, stirring, until reduced by half, about 1 minute. Whisk in cream, mustard, and tarragon. Cook, whisking, until thickened, about 2 minutes.
Pour any accumulated chicken juices into sauce. Right before serving, drizzle cream sauce over chicken.