Chicken in Mustard-Cream Sauce

A classic French combination. Quick, easy, effortless and tasty. Recipe adapted from Martha Stewart.

Ingredients

4 boneless, skinless chicken breasts
1/4 teaspoon salt 
1/4 teaspoon pepper 
2 tablespoons olive oil 
60ml white wine, or chicken broth 
100g cream (try the reduced fat one for a healthier option)
2 tablespoons Dijon mustard 
1 teaspoon dried tarragon (or 1 tablespoon chopped fresh)


Instructions

1. Sprinkle chicken breasts with salt and pepper. In a large skillet, heat oil over medium-high heat. Add chicken; sauté until cooked through, 10 to 12 minutes, turning once. Transfer to a plate; keep warm. 

2. Pour wine into hot skillet; cook, stirring, for about 1 minute. Whisk in cream, mustard, and tarragon. Cook, whisking, until thickened, about 2 minutes. 

3. Pour any accumulated chicken juices from plate into sauce. Right before serving, drizzle cream sauce over chicken. To serve, sprinkle with some tarragon.