Sautéed Chicken in Mustard Cream Sauce 
Tuesday, June 16, 2015

Serving size: Serves 4

2 tablespoons olive oil
4 (6-ounce) boneless, skinless chicken breasts
¼ teaspoon salt
¼ teaspoon pepper
1 cup mini carrots
½ head fresh broccoli crowns
¼ cup dry white wine or chicken broth
½ cup heavy cream
2 tablespoons Dijon mustard
1 teaspoon dried tarragon

1. Heat oil in 3.5-quart pot on Medium-High (375°F).
2. Season chicken breasts with salt and pepper and sauté in pot for 6 minutes.
3. Flip chicken over and add steamer basket to pot.
4. Add carrots and broccoli to basket, cover and cook for additional 6-8 minutes.
5. Remove lid and transfer chicken and vegetables to plate. Cover, keep warm and set aside.
6. Pour wine into hot skillet and cook for about 1 minute, stirring constantly until reduced by half. Scrape up any bits from bottom of pan as you cook.
7. Whisk in cream, mustard, and tarragon and cook, while whisking, for about 2 minutes.
8. Season sauce with salt and pepper to taste.
9. Stir in any accumulated chicken juices from plate into sauce.
10. Drizzle cream sauce over chicken and serve with broccoli and carrots.

You can use 1 tablespoon chopped, fresh tarragon instead of dried tarragon, if desired.
Pound chicken into uniform thickness to ensure even cooking.

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Your Review (2)
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What a great recipe. Quick, easy and everybody loved it.
sjknapp2    5/20/2017    

I Would Love to see more Similar Recipes;
as well as maybe versions of how to cook the "Top 25" dishes that are ordered at Chinese Take-out such as Sweet and Sour Chicken; (and) Szechuan Chicken and others; like General Tso``s Chicken. etc. etc. We need the "Top 25" most commonly ordered Chinese Take-out Recipes. in the Future.
Sometimes you want take-out; But Can``t afford to Order Out!
rooftoppigeon    12/9/2016    
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