Saturday, April 28, 2012

Chicken in Mustard Cream Sauce

Do you want to cook a meal that is easy, tastes amazing, and will yield crowd pleasing results? Well look no further! You've come to the right place! I came across this recipe through Martha Stewart's website, which is where I got the recipe from. It really is everything I described to you. I'm being so honest!

  • 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 (I used the broth)
  • 1/2 cup heavy cream
  • 2 tablespoons Dijon mustard
  • 1 teaspoon dried tarragon (or 1 tablespoon chopped fresh)

  1. Sprinkle 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. 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.
  3. Pour any accumulated chicken juices from plate into sauce. Right before serving, drizzle cream sauce over chicken.
 I served it with a side of whole-wheat couscous and a side salad. And BAM! I had a great meal for Adam and I for dinner. YUMMY!!!
Our Friday night dinner. 

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