It’s hot here in Texas. Cooking can be dreadful- especially to a pregnant woman who can’t stand to battle both the heat, and the smells of certain foods; meats in general. Chicken is ok. I can handle that. Plus, we seem to have leftover wine hanging around sometimes (it’s not me, I swear) and this recipe provides a way to empty said bottles off. Without, posing the risk of fetal alcohol syndrome, that is. So, make this for dinner tonight. You won’t have to turn on the oven- which is fantastic in itself. (Unless you plan on making an accompanying cherry pie for dessert; and, in that case, I fully expect an invitation.) Serve the chicken with asparagus, which can be steamed in this wonderful piece of cookware. Dude, I heart cooking sometimes. Especially when I have fun things to play with. 

Ingredients:

4 (6 ounce) boneless skinless chicken breasts
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 chopped dried tarragon

Directions:
Sprinkle chicken breasts with salt and pepper. In a large skillet, heat oil over medium-high heat. Add chicken; saute until cooked through, 10 to 12 minutes, turning once. Transfer to a plate; keep warm.
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.
Pour any accumulated chicken juices into sauce. Right before serving, drizzle cream sauce over chicken.

Yield: 4 servings

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   [...] sauteed chicken in mustard-cream sauce [...]

   Posted by Andria and Co. | This Week’s Menu… | July 18, 2008, 11:28 am