Sauteed Chicken in Mustard-Cream Sauce

Ingredients

• 4 boneless skinless chicken breasts
• 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 fresh)

Directions

1. 1

   Sprinkle chicken breasts with salt and pepper. In large skillet, heat oil over medium-high heat. Add chicken and saute until cooked through, about 10 to 12 minutes, turning once. Transfer chicken to a plate and keep warm.

2. 2

   Pour wine into hot skillet. Cook, stirring, until wine has reduced by half, about 1 minute. Whisk in cream, mustard, and tarragon. Cook, whisking all the while, until the sauce has thickened, about 2 minutes.

3. 3

   Pour any accumulated chicken juices into sauce. Right before serving, drizzle cream sauce over chicken. (I usually just add the chicken back into the pan to coat it completely.).