Chicken With Mustard And Wine Sauce Adopted Recipes

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SAUTEED CHICKEN IN MUSTARD-CREAM SAUCE



Sauteed Chicken in Mustard-Cream Sauce image

This classic French combination of ingredients also makes an excellent sauce for fish, such as seared salmon and trout.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Breast Recipes

Time 20m

Number Of Ingredients 8

4 boneless, skinless chicken breasts, (6 ounces each)
1/4 teaspoon salt
1/4 teaspoon 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)

Steps:

  • Sprinkle chicken breasts with salt and pepper. In a large skillet, heat oil over medium-high heat. Add chicken; saute until cooked through, 10 to 12 minutes, turning once. Transfer to a plate; keep warm.
  • Pour wine into hot skillet; cook, stirring, until reduced by half, about 1 minute. Whisk in cream, mustard, and tarragon. Cook, whisking, until thickened, about 2 minutes.
  • Pour any accumulated chicken juices from plate into sauce. Right before serving, drizzle cream sauce over chicken.

Nutrition Facts : Calories 359 g, Fat 20 g, Protein 40 g

SAUTEED CHICKEN WITH WHITE WINE MUSTARD SAUCE



Sauteed Chicken With White Wine Mustard Sauce image

I found this recipe online and could not find it again! Following is the version that I have created from memory. This is very good with asparagus as the sauce can go over it as well and tasty enough to serve for company!

Provided by Dwynnie

Categories     Chicken Breast

Time 45m

Yield 4 serving(s)

Number Of Ingredients 8

2 tablespoons extra virgin olive oil
2 tablespoons unsalted butter
4 boneless skinless chicken breasts
1/4 cup Dijon mustard
1 cup pinot grigio wine (white wine)
1/4 cup flour
2 teaspoons salt
1 teaspoon pepper

Steps:

  • Season the chicken breasts with salt and pepper.
  • Dredge the chicken breasts in flour.
  • Heat the oil in a pan over medium-high heat until the oil smokes lightly.
  • Place the chicken breasts into the pan and top each with a pat of butter.
  • Cook the chicken breasts, turning once. When chicken is cooked, set aside and keep warm.
  • Pour out any excess oil in the pan, leaving the crispy bits. Return the pan to the stove top.
  • Pour the white wine into the pan and deglaze it, scraping all the crispy bits off the bottom of the pan.
  • Reduce wine by 1/2 to 3/4.
  • Add the Dijon mustard (I like Grey Poupon Country Dijon) and whisk until incorporated.
  • Serve sauce over chicken.

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