The sauce for this dish is delighful; and would taste good over just about anything!
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
http://www.marthastewart.com/sauteed-chicken-in-mustard-cream-sauce
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.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (59g) | ||
Recipe Makes: 4 | ||
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Calories: 180 | ||
Calories from Fat: 163 (91%) | ||
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Amt Per Serving | % DV | |
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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 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 180
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