Wednesday, October 28, 2009

Sautéed Chicken in Mustard-Cream Sauce

This is a great little recipe that looks and tastes great, but is in fact quite simple. The mustard sauce is quite tasty and goes well over other vegetables - in fact I would suggest serving it with some steamed asparagus and with our recipe for Roasted Cauliflower. This sauce would also be delicious over grilled fish or roasted potatoes.

Sautéed Chicken in Mustard-Cream SauceRecipe from Everyday Food, Great Food Fast
Pictures by Caroline
Makes 4 servings

4 boneless, skinless chicken breast halves (6 ounces each)
Coarse salt and fresh ground pepper
2 tablespoons olive oil
¼ cup dry white wine or chicken broth
2 tablespoons Dijon mustard
1/2 cup heavy cream
1 teaspoon dried tarragon (or 1 tablespoon chopped fresh)*
*I didn’t have tarragon, so I substituted ½ teaspoon fennel seeds

Directions:
(Note: I always like to fillet my chicken breasts before I fry them so that they have more flavor. To do this, use frozen chicken and let partially de-thaw. Then, using a sharp knife, place one hand on the top of the chicken breast and slice horizontally through the middle to have two even halves.)
1. Sprinkle each chicken breast with ¼ teaspoon each salt and pepper. In a large skillet, heat the olive oil over medium-high heat. Add the chicken; sauté until cooked through, 19 to 12 minutes, turning once. Transfer to a plate; keep warm.
2. Pour the wine into the hot skillet; cook, stirring, until reduced by half, about 1 minute. Whisk in the cream, mustard, and tarragon. Cook, whisking until thickened, about 2 minutes.
3. Pour any accumulated chicken juices into the sauce. Right before serving, drizzle the cream sauce over the sautéed chicken.

4 comments:

*Elizabeth* said...

step 2 says: "Pour the wine into the hot skillet; cook, stirring, until reduced by half, about 1 minute. Whisk in the cream, mustard, and tarragon. Cook, whisking until thickened, about 2 minutes."
in the ingredients I don't see "cream" listed...what are you refering to?

two little chefs said...

Elizabeth: Thank you for pointing out that error. This recipe calls for 1/2 cup heavy cream, which I added into the ingredients. I hope you will give this a try, and let us know what you think.

*Elizabeth* said...

Thanks! So far I have enjoyed the recipes I have tried!!

two little chefs said...

Elizabeth, I am so glad that you have been enjoying our recipes. I will tell you the way to compliment Kelly and myself. Tell your friends, become a fan of ours on Facebook, and leave us comments. As always, comments are greatly appreciated as they keep us motivated! - Caroline, Two Lil' Chefs

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