Sauteed Chicken in Mustard-Cream Sauce

Don't let the fancy-shmancy title fool you! This recipe is super easy and tasty. I got a new cookbook for my birthday this year that I love. Its called Great Food Fast from The Kitchens of Martha Stewart. Has Martha ever failed? Okay, okay...there was that one minor mishap that landed her in the slammer but overall she's pretty genius. Dorie Greenspan is still my #1 gal but Martha's a close second. The book has pictures of every dish which is always helpful when picking recipes.

Sauteed Chicken in Mustard-Cream Sauce
Source- Everyday Food: Great Food Fast

Ingredients:
4 boneless, skinless chicken breast halves, pounded thin
coarse salt and ground pepper
2 T olive oil
1/4 cup dry white wine or chicken broth
1/2 cup heavy cream
2 T Dijon Mustard ( Excuse me, do you have any Grey Poupon?)
1 t dried tarragon (or 1 T fresh)

Directions-

1. Sprinkle each chicken breast with salt and pepper. In a large skillet, heat the olive oil over medium-high heat. (If you aren't keen on grease fires, make sure you have a lid.) Add the chicken; saute until cooked through, 10-12 minutes, turning once. (Because I pounded those suckers thin, it took more like 8 minutes.) Transfer to a plate; keep warm.

2. Pour the wine into the hot skillet; cook, stirring, until reduced by half, about one minute. Whisk in the cream, mustard, and tarragon. Cook, whisking, until thickened, about two minutes.

3. Pour any accumulated chicken juices into the sauce. Right before serving, drizzle the cream sauce over the sauteed chicken. (I had way more sauce left over.)