Sauteed Chicken in Mustard-Cream Sauce
- 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)
- This recipe is gluten-free
- Produce
- Tarragon, dried (1 teaspoon)
- Meat
- Chicken breasts, boneless skinless (4)
- Condiments
- Dijon mustard (2 tablespoons)
- Cooking & Baking
- Olive oil (2 tablespoons)
- Pepper (1/4 teaspoon)
- Salt (1/4 teaspoon)
- Dairy
- Heavy cream (1/2 cup)
- Beer, Wine & Liquor
- White wine, dry (1/4 cup)
Preparation
Read recipe preparation on marthastewart.com
Social Stats
69.6Rating
1-100
1-100
11Tweets
267Facebook
Likes
Likes
6StumbleUpon
Views
Views
2,642PinterestPins
Recipe Stats
Published March 29, 2011 (1 year ago).
31 people saved this recipe.
