Sauteed Chicken In Mustard Creme Sauce

Featured by Stolo Family Vineyards & Winery in the Platinum Wine Club.
Sauteed Chicken In Mustard Creme Sauce


This classic French combination of ingredients also makes an excellent sauce for fish, such as seared salmon and trout. Pair it with a Pinot Noir from your recent wine club subscription box!

Yield: 4
Prep Time: 20 Minutes
Cook Time: 20 Minutes


• 4 boneless, skinless chicken breasts, (6ounces 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)


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

2. 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.

3. Pour any accumulated chicken juices from plate into sauce. Right before serving, drizzle cream sauce over chicken.

Recipe from Martha Stewart

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