Sauteed Chicken in Mustard-Cream Sauce


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
Serves 4

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.

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  1. says

    It doesn’t get much better than Mustard-cream! I love recipes from this cookbook, they are always easy and delicious.

  2. says

    Sounds like a really tasty dish! Ever since I came to appreciate how tasty the brown bits and drippings-based sauces are, I do whatever I can to use that whenever I can, especially after roasts where you have a lot of drippings to work with.

  3. says

    Yeah! This is one of my favorite cookbooks ever, I’m so glad to hear others use it as well. Great recipe!

  4. says

    I am going to try this tonight. But I don’t have heavy cream – could I substitute whole milk? I love anything with tarragon. I’m going to serve it with new potatoes and green beans. Thanks!

  5. says

    Found your site tonight..I just love it!!1 Great mouth-watering photos and delish food!! I will be back to visit! Love the mustard cream sauce chicken!