2 tablespoons olive oil
Salt and pepper, to taste
1/4 cup chicken broth
1/2 cup heavy cream
2 tablespoons Dijon mustard
1 teaspoon dried tarragon or oregano
Add olive oil to a large skillet and preheat over medium-high heat. Season chicken breasts with salt and pepper. Add chicken to skillet and saute until cooked through, about 10-12 minutes, turning once. Transfer to a plate and keep warm. Pour chicken broth into hot skillet. Whisk in the cream, mustard and tarragon or oregano. Cook and stir for about 2 minutes. Pour sauce over chicken and serve.
I found this recipe in a newly purchased cookbook, Everyday Food: Great Food Fast (from the kitchen's of Martha Stewart Living). It's my new favorite cookbook. I love it so much I subscribed to Everyday Food magazine. This chicken is a perfect example of the kind of recipes that are featured in the Everyday Food cookbooks and magazine. Quick, simple and delicious. I almost always have the ingredients on hand for this recipe, which is great for the nights I haven't really planned anything for dinner and don't want to spend a lot of time figuring out what to cook. It's not a bad idea to double the sauce, as that gives you plenty for the chicken, plus some left to spoon over a side of rice.
Who Dished It Up First
Martha Stewart, in her Everyday Food series of recipes.