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

Sauteed Chicken in Mustard-Cream Sauce

boneless, skinless chicken breasts, (6 ounces each)

salt

pepper

olive oil

dry white wine, or chicken broth

heavy cream

Dijon mustard

tarragon (or 1 tablespoon chopped fresh)

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.

Our family loved it. I mixed it up a bit by putting cauliflower florets in a casserole dish sliced up placed chicken on top &amp; poured the sauce over it baked in oven 20 minutes.
Oh so good.

I've been making this dish for several years now and it's one of my favorites. Great for entertaining. I have passed it on to my grown daughter who now makes it when she wants to impress a date. I also grow tarragon specifically for this dish as a way to save on the cost of buying tarragon at the grocery store.

Hello.
Can I use red wine instead of white wine?? I really want to try this recipe.
Reply pleaseee~~!!

I made this with herb and garlic cream cheese instead of the cream and the tarragon and it was delicious!!  Everyone loved it. I highly recommend trying it this way.

DELICIOUS!  I used thyme instead of tarragon and added some minced garlic just before adding the wine to the pan but otherwise followed the recipe as written.  Oh - and no need for two tablespoons of EVOO - I only used one teaspoon per chicken breast.  The entire process took about 20 minutes so it's great for a hectic weeknight meal.  Will definitely make this recipe again and again!

This recipe is amazingly simple.  The chicken and sauce were fabulous.  I added a tablespoon of butter just to give the sauce a little gloss.  My family loved it and I will make this again and again!  Thanks, Martha.

I tried to make this for dinner, it was horrible. The sauce tasted so sour, just not good.

This recipe really is as easy as the video shows you and it is really delicious. In the video she used fresh tarragon, and it was a little strong for us but dried tarragon is perfect. We double the recipe for the cream sauce because we like to have extra for the asparagus... Great recipe!!

I have made this several times and it is delicious. So simple to make yet tastes fancy!

This was wonderful!!  My picky husband even liked it, and it was very easy and quick.  He said "You can make this again", the ultimate compliment!

I tried this recipe for the first time last night.  All I can say is loved it, loved it, loved it!  Got rave reviews from my dinner guest.  As has been said by other reviewers, super simple and fairly inexpensive to make.  Served with basmati rice and steamed sugar snap peas.  Next, I will make with a half-and-half and sour cream mixture and white wine instead of heavy cream and chicken broth.  Yummy!

What a quick and simple recipe!  Cheap ingredients, too. I used chicken broth instead of white wine and the sauce came out fine.  Served on a bed of brown rice.  Delicious.

This was good, but something about my sauce didn't seem right. It may have been on the burner too long, or maybe it needed more broth or cream. Anyway, it was still a good recipe that I'll try again!

I had sauteed garlic, onion, and mushrooms so I decided to deglaze for the first time.  I used 2% milk with butter to substitute for heavy cream and I used chicken broth instead of alcohol (because we had no wine or sherry) and it was still sooo good!  Thanks for the great recipe!

I didn't have any tarragon, so I decided to try using herbs de provance, and it was delicious!  This is becoming a staple in our house.

This was the first recipe I cooked during my cook through of the Everyday Food Cookbooks. 

This sauce is delicious and so easy to make. Tarragon is an aquired taste, I never enjoyed it until I had a BLT with a tarragon mayo. 

See my full review here: 
www.cookeverydayfood.com

This recipe is SO GOOD and it's super easy to make! I double the sauce and pour it over everything on the plate. It's a great recipe if you want to impress someone:)

Delicious! And so easy...
The sauce took a lot longer to thicken than the recipe stated (even while being whipped constantly), but it was definitely worth the wait.
Also, substituted basil for the tarragon.
Partner now accepts that I can, in fact, cook :)

We loved this recipe. I substituted fat free cream and it was fine. Great flavor.

This recipe is wonderful!  Easy and delicious!

And to the previous reviewer, a recipe does not give you food poisoning, improperly handled food does.

This recipe was NASTY!!!!we cooked for the appropriate time but they came out burnt so I tried it again and it looked pretty but when I ate it I think I would rather have the burnt one! If you want my opinion DO NOT TRY THIS!!!! Also the next day I had food poisoning!!! I was puking my guts out because I believed in this recipe!!! :*(

This was FANTASTIC!  I'm loving these Sarah Carey videos, she's great!

I don't how this recipe has only 4 star, this tastes like a dish from a 5 star restaurant very gourmet. I was nervous about using tarragon because I never tried it and a few reviwers mentioned that some people didn't like it, it was amazing though I will make this when I have guests, my kids loved it....

absolutely fabulous.  easy, fast, cheap and company worthy!

This recipe is so very tasty!    I use the same mustard sauce with salmon or pork tenderloin medalians and with asparagus.  I serve this with Martha's Soft Polenta and a green veggie which is fast, so flavorful, and tangy!  If using dry herbs I add them to the liquid while chicken cooks then they're soft in the sauce and flavor it correctly! Enjoy!

I really enjoyed this recipe.  Unfortunately the rest of the gang did not but it was only because they did not like tarragon at all.  I would do this again but use rosemarry or thyme for the herb.  However,  if you happen to like tarragon then this is a pretty tasty dish.

Big hit for our family!  I loved the flavor of the browned chicken breasts.  We used white wine to deglaze the pan and it was quite tangy as some reviewers had suggested - but very good!  My husband said he would have preferred dill instead of taragon in the sauce, so maybe we'll try that next time.  Will definitely make again!

Very good! We loved it! but, use 1 tbs of light and creamy dijon and use fresh taragon for best results. serve with grilled or saute'd chicken and asparigus or french cut grean beans with crumbled baccon and onion and garlic mashed potatoes or wild mushroom rice.

This recipe is fantastic! I always use fresh tarragon. I tend to notice a tangy flavor when I use wine vs. the chicken stock. Overall a huge hit with my family and in-laws!! Works really well with green beans as well.

I grilled two pork chops since that's what I thawed for dinner that day.  Paired with roasted garlic and this dish was superb!

Simple, easy and delicious! My husband loved the sauce...it's a keeper!

I just made this for dinner and my husband and I didn't like this. I was pleasantly suprised at how mild the sauce was. But still, we didn't like this.

This is a delicious recipe that I've made for my family multiple times, however it needs to come with a warning label. When the wine is added to the pan after removing the chicken, it pops bubbles of boiling oil in to the air and is extremely dangerous. I've tried reducing the heat and oil but it continues to be a problem. Make with caution.

I absolutely LOVE this recipe. Most of the time when I follow a recipe, I make modifications. This one was nearly perfect for me. Since 6 oz is more meat than I would like to eat in a single meal, I fileted the chicken breasts before sauteeing them turning this recipe into 8 servings that are approximately 275 calories each (I double checked ;) ). As for the delicious sauce, I used low sodium chicken broth instead of wine and made 50% more to pour over steamed vegetables

It's all about the tarragon!  This is super yummy and easy to make!

I think I used a bit too much mustard as it was really strong.  Always up for learning new sauces, though.  Thank you!

Just tried this recipe tonight. Turned out great. Love the sauce! I will definitely be doing this one again.

Great recipe! Great sauce!
My wife and 2 daughters are picky eaters. I'm tired of the same old stuff for dinner, thought I'd try something new. When they asked what I was making...all 3 turned up their noses. Man that gets old!
They all cautiously tried one small bite...AMAZING!!! They all liked it and so did I. This is one dish to add to the favorite list!

this one is better

http://www.entertainingrecipes.org/entree/chicken-breasts-stuffed-with-feta-spinach-and-mushrooms

This is very yummy! I think that I'll make more sauce next time!

I drool when thinking about the sauce in this recipe.  We love it.  Mmmmm!  I didn't know I liked tarragon until this recipe.

I used chicken broth and it turned out great. I recommend it.

Great recipe, everyone that tries it loves it! The sauce is also great with salmon!

So I cook a lot for people and they usually expect lots of yummy foods that they get excited about. This recipe is definitely not an exception to the rule. More than often, when I mention the thought of making this chicken, my boyfriend will freak out over the thought of it; especially the extremely tasty sauce that accumulates when making this dish.
With this dish, I always roast whole fingerling potatoes and saute some asparagus. Then of course drizzle the sauce over everything.. AMAZING!

I fix this once every two weeks. My husband is a great fan of it. You can also subsitute and use pork tenderloin for this. I just slice the pork and dredge it in flour and cook it up! Very yummy!

This is such an easy and tasty meal.  Took less than 30 min.  I didn't have tarragon so I substituted dried majoram.  You can also drizzle the sauce over veggies (I used steamed green beans).  Next time I'll try it with tarragon.

I've made this twice now, and each time it's been a hit!!  It's really easy to make and makes for an elegant presentation.  I like using the white wine over chicken stock, but it's great both ways.  Full of flavor!!

This is one of my favorite dishes...so easy and yet tastes like something you would get in a restaurant.  I've made this several times for company and everyone just raves...

I made this dinner tonight. I loved it. Instead of the heavy cream which I did not have, I used 1/2 cup whole milk and 2 tbsps sour cream. Excellent!!

I love this dish!  It is one of my family's favs! Actually, my 3 1/2 year old and I had it for dinner last night w/ sweet potato fries, and she actually asked for 2nds on the cream sauce! It is one of the few truly 20 min dishes fromstart to finish, and does have real wow factor.  Very rich taste, and truly satisfying.   Do add a little onion to caramelize, and use sherry instead of white wine, with an icecube of frozen beef or chix stock for richness.  I grow tarragon just for this dish!

This is one of our favorite meals!  It is easy, delicious and looks much fancier than it is.  I usually serve it with long grain

Give your chicken a fancy French treatment with a delicious ta

sauteed chicken in mustard-cream sauce

Prep Time: 20 minutes

Total: 20 minutes

Author : Martha Stewart

Ingredients

Instructions

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