Sunday, March 18, 2012

Sautéed Chicken with Cream Sauce

This is the sort of thing I imagine French kids eating in the school cafeteria for lunch. And it so surprised me!

This is comfort food, man. Throw in what you like! I did onions because I like them, you could make it without. It all came together in under 30 minutes, and made me feel somewhat successful as a cook...see, my dad's the kitchen master and usually makes dinner, so when my chicken came together like his dinners do, it was super exciting! Still couldn't manage to have everything hot at once, but at least I didn't burn the frozen green beans!

The meat was moist, the sauce seasoned right and tangy/spicy in a very tame kind of way from the mustard.

They may be kinda ugly, but cream sauces taste darn tootin' delicious.

Here's the recipe!

Sautéed Chicken with Cream Sauce


4 boneless, skinless chicken breast halves (6 ounces each)
Salt and pepper
2 tablespoons olive oil
1/4 cup diced onion
1/4 cup dry white wine or chicken broth
½ cup half and half or heavy cream (don't use milk, the sauce will curdle)
2 tablespoons Dijon mustard
1 teaspoon dried tarragon


  1. Heat large skillet over medium high heat. Salt and pepper the chicken on both sides. Add the olive oil to the skillet, swirl to coat, then add the chicken. Sauté until cooked through, 10 to 12 minutes, turning once. Transfer to a plate and tent with foil to rest.
  2. Add the onion to the skillet, sauté until it just starts to turn translucent, 2 to 3 minutes. Pour the wine/chicken broth into the hot skillet. Let reduce by half, scraping off the crusty bits on the bottom of the pan if you have any (it is full of flavor!). Whisk in the half and half or cream, mustard, and tarragon. Cook, whisking, until thickened, about 2 minutes.
  3. Pour any accumulated chicken juices from the plate back into the sauce. Serve chicken with the sauce drizzled liberally over. 
Leftovers of this are awesome, too. 

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