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Sautéed chicken in mustard-cream sauce

Recipe bycouponkarlag

4 boneless skinless chicken breast halves (6 oz ea)
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 med-high heat. Add the chicken; sauté until cooked through, 10-12 min, turning once. Transfer to a plate, keep warm.
2. Pour the wine into the hot skillet; cook, stirring, until reduced by half (abt 1 min). Whisk in the cream, mustard, and tarragon. Cook, whisking, until thickened (abt 2 min).
3. Pour any accumulated chicken juices into the sauce. Right before serving drizzle the cream sauce over the sautéed chicken.



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