Tonight's Entree chicken in Mustard Cream Sauce

Entree Tonight
Sauteed Chicken in Mustard-Cream Sauce

This classic French combination of ingredients also makes an excellent sauce for fish, such as seared salmon and trout.
SOURCE
Everyday Food, May/June 2003

INGREDIENTS

• 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)

DIRECTIONS

1. STEP 1Sprinkle chicken breasts with salt and pepper. In a large skillet, heat oil over medium-high heat. Add chicken; saute until cooked through, 10 to 12 minutes, turning once. Transfer to a plate; keep warm.
2. STEP 2Pour 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.
3. STEP 3Pour any accumulated chicken juices from plate into sauce. Right before serving, drizzle cream sauce over chicken.