Sautéed Chicken in Mustard-Cream Sauce

Name: Sautéed Chicken in Mustard-Cream Sauce
Yield: Serves 4
Ingredients: 4 boneless, skinless chicken breast halves (6 ounces each); Coarse salt and fresh ground 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)

December 14, 2011

This classic French sauce also makes an excellent topping for fish, such as seared salmon or trout. For four servings, steam 1 1/2 pounds trimmed asparagus until crisp-tender, toss with butter, and season with salt and pepper, as desired.

Recipe notes

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