1 Sprinkle each chicken breast with salt and pepper. In a large skillet, heat the olive oil over medium-high heat. Add the chicken; saute 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 chicken.
Prep: 20 minutes
Total: 20 minutes
From Melissa: Loved the sauce (reminded me of bearnaise), and it was great with the chicken. Very easy to prepare. Only note of caution - when adding the wine to the "hot" skillet, make sure it is not too hot or it splatters EVERYWHERE!!! Make sure it is just above low heat.
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|Serving Size: 1 Serving (59g)|
|Recipe Makes: 4|
|Calories from Fat: 163 (91%)|
|Amt Per Serving||% DV|
|Total Fat 18.1g||24 %|
|Saturated Fat 7.8g||39 %|
|Monounsaturated Fat 8.3g|
|Polyunsanturated Fat 1.2g|
|Cholesterol 40.8mg||13 %|
|Sodium 242.7mg||8 %|
|Potassium 44.8mg||1 %|
|Total Carbohydrate 1.7g||0 %|
|Dietary Fiber 0.3g||1 %|
|Sugars, other 1.4g|
|Protein 1g||1 %|
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Calories per serving: 180
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