Sauteed Chicken in Mustard-Cream Sauce

1. 1

   Sprinkle each chicken breast with 1/4 teaspoon each salt and pepper.

2. 2

   In a large skillet, heat the olive oil over medium-high heat.

3. 3

   Add the chicken; saute until cooked through, 10 to 12 minutes, turning once.

4. 4

   Transfer to a plate; keep warm.

5. 5

   Pour the wine into the hot skillet; cook, stirring, until reduced by half, about 1 minute.

6. 6

   Whisk in the cream, mustard, and tarragon.

7. 7

   Cook, whisking, until thickened, about 2 minutes.

8. 8

   Pour any accumulated chicken juices into the sauce.

9. 9

   Right before serving, drizzle the cream sauce over the sauteed chicken.

* Per serving · 4 servings · Values may vary.

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