" WOW - This is delicious!"

That is exactly the quote from Paul when I made this easy and very flavorful Sauteed Chicken in a Mustard Cream Sauce. I found this recipe on the Sugar & Spice blog - Celeste got it from Everyday Food: Great Food Fast by Martha Stewart.

Boy did this one go over great! I plated it up before Paul saw me cooking it (which was fast and oh so easy!) and his reaction was that it could be served in a "fancy restaurant". I made it with thin sliced chicken breasts that cooked up in a snap. The only other change I made was to dredge the chicken in flour before sauteeing, to get it nice and brown and it also served to thicken the sauce a little more...it turned out perfectly. I would definitely make this for us again, or when having company over and think that the sauce itself would be perfect over fish as well.

My side dish this evening was the Hot Crash Potatoes that I blogged about earlier. They turned out much better with the baby redskin potatoes.

Ingredients:
4 boneless, skinless chicken breasts (6 ounces each)
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 dried tarragon (or 1 tablespoon chopped fresh)

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.