In an effort to introduce new options into our menu, we tried the below recipe (taken from Martha Stewart's Everyday Food) recently. We had everything on hand except for tarragon, and that was easily procured at Wal-Mart. The best thing I can say about this entree is that the return on investment is very high. This is truly a 20-minute meal but is packed with rich flavor.
Sautéed Chicken in Mustard-Cream Sauce
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)
1) Sprinkle each chicken breast with 1/4 teaspoon each salt and pepper. In a large skillet, heat the olive oil over medium-high heat. Add the chicken; sauté until cooked through, 10 to 12 minutes, turning once. Transfer to a plate; keep warm.
2) Pour the wine into the hot skillet; cook, stirring, until reduced by half, about 1 minute. Whisk in the cream, mustard and tarragon. Cook, whisking, until thickened, about 2 minutes.
3) Pour any accumulated chicken juices into the sauce. Right before serving, drizzle the cream sauce over the sautéed chicken.
Yum.
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