Jan 20

Chicken with Mustard-Cream Sauce

When I posted on my Facebook wall yesterday (as well as a few other foodie friends’ walls) that we were having this dish for dinner, I got a lot of requests for the recipe.  So, I figured I better post it ASAP!

I was so happy that I found this recipe at the last minute.  I really didn’t know what to do with the chicken breasts I had defrosted, and nothing sounded appealing to me.  My potatoes were baking in the oven and time was running out…I was feeling the pressure.  Kind of like when Frank and I are in a restaurant and I can feel his eyes practically burning holes on me when I have my nose buried in the menu and can’t decide what I want to order.  Totally indecisive.

(and by the way, that’s the only thing he has a right to complain about when it comes to my perfect self…after all, I’m not the only one who does that…right?  anyone?  Bueller?)

Another thing I discovered while making this dish – I need to buy tarragon.  So much for my fully stocked (and completely disorganized) spice cabinet.  But, I’m happy to report that my choice for a substitute spice worked out just fine.

This was delicious!  And couldn’t be easier.  It all came together in about 15 minutes…can’t beat that!


Chicken with Mustard-Cream Sauce
adapted from Martha Stewart

extra virgin olive oil
4 boneless, skinless chicken breasts
salt and pepper
1/4 cup dry white wine
1/2 heavy cream
2 tablespoons dijon mustard
1 teaspoon dried marjoram

Heat skillet and add oil.  Sprinkle salt and pepper on chicken and add to hot pan.  Cook through, turning once, about 10-12 minutes.  Remove from pan and set aside, keeping it warm.

Pour wine into hot skillet and whisk, stirring for about one minute, or until it reduces in half.  Add cream, mustard, and marjoram and whisk until thickened, about 2 minutes.

Pour any accumulated juices into pan.  Stir together.  Plate chicken and add sauce on top.

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