Mustard Cream Sauce is a French pan sauce with a white wine and Dijon mustard base--it's simple, classic, and delicious!
Prep Time10 minutesmins
Cook Time20 minutesmins
Total Time30 minutesmins
Servings: 4servings
Calories: 490kcal
Author: Lucy Brewer
Ingredients
4chicken breasts or cutlets, if using breasts you may want to cut them in half to reduce the thickness
1large or 2 small shallots, finely minced
2tablespoonsolive oil
2tablespoonsbutter, divided
½cupdry white wine
1cupheavy cream
2tablespoonsDijon mustard
2tablespoonsfresh herbs: preferably tarragon but parsley will do
Salt and pepper to taste
Instructions
Heat olive oil and one tablespoon butter on medium high in a large, flat, heavy skillet that is not non-stick. Add chicken and cook 3-5 minutes per side until browned. Remove chicken to a plate.
Add remaining tablespoon of butter to skillet. Add shallot and cook for one minute. Remove skillet from heat and pour in wine.
Place skillet back on heat and stir wine gently, scraping up the bits of chicken from the bottom of the skillet. Whisk in mustard and cream, along with a little salt and pepper. Stir in one tablespoon chopped fresh tarragon.
Bring to a boil and then reduce to a simmer. Place chicken, along with any juices, back in the skillet. Cook until chicken is cooked all the way through. Sprinkle remaining fresh herbs on top of chicken and serve immediately.