Chicken with Mustard & Cream Sauce

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Preparation time: 20mins
Cooking time: 10mins

Serves: 4


4 boneless, skinless chicken breasts
sea salt & freshly ground pepper
2tbs olive oil
1/4 cup dry white wine
1/2 cup heavy cream
2tbs Dijon mustard
1tbs fresh chopped tarragon


1. Sprinkle each chicken breast with 1/4 tsp of salt & pepper. In a large frypan or grill, heat the olive oil over medium-high heat. Add chicken & cook until cooked through about 11mins. Transfer to a plate, cover with foil to keep warm.

2. Pour the wine into the hot pan; cook, stirring until reduced by half for about 1min. Whisk in the cream, mustard & tarragon. Cook, whisking until thickened, about 2mins.

3. Pour any chicken juices into the sauce. Right before serving, drizzle the cream sauce over the chicken.


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