What a Chef I am

Wednesday, March 3, 2010

I LOVE food. LOVE LOVE LOVE IT. I go throughout my day eating pretty healthily, so when I come home I want something super satisfying and tasty [still healthy] to make up for all the rather ordinary stuff I've been eating throughout the day. Cooking for me is my daily release. I love the creativity involved. The past 2 nights we've had rather delish meals, if I do say so myself, and both left the husband in praises so they must have been good.

Sauteed Chicken in Mustard Cream Sauce

Serves 2

Prep: 20 minutes
20 minutes


  • 2 boneless, skinless chicken breasts
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 tablespoon olive oil
  • 1/4 cup chicken broth
  • 1/2 cup skim milk
  • 2 tablespoons Dijon mustard
  • 1 teaspoon dried tarragon (or 1 tablespoon chopped fresh)


  1. 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.
  2. Pour chicken broth 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.
  3. Pour any accumulated chicken juices into sauce. Right before serving, drizzle cream sauce over chicken.

I served it along side baked green beans. YES, baked GREEN beans. It's rather good, and leaves the fresh green beans with a grilled taste. I tossed the beans lightly in 1/2 tbsp of olive oil and salt, added some crimini mushrooms [JO liked that] and baked for 20 min on 400.


1 comment:

  1. I've got leftover chicken from the latest recipe I tried (check it out on my blog if you want. It was SO DELISH) AND I bought some Dijon mustard last time I was at the store! It was meant to be. Thanks for the recipe! :)