Sauteed chicken in mustard-cream sauce

This dish uses the classic French sauce which also makes an excellent topping for fish, such as seared salmon or trout. The original recipe calls for chicken breast but I prefer the tenderness of the thigh. Complement with roasted baby potatoes and steamed trimmed asparagus to make a full meal.

Serves 2

2 boneless, skinless chicken thighs (6 ounces each)
Coarse salt and fresh ground pepper
1 tbsp olive oil
1/8 cup dry white wine or chicken broth
1/4 cup heavy cream
1 tbsp Dijon mustard
1/2 tsp dried tarragon (or 1/2 tbsp chopped fresh)

1. Sprinkle each chicken thigh with 1/8 tsp each salt and pepper. In a large skillet, heat the olive oil over medium-high heat. Add the chicken; saute until cooked through, 12 to 15 minutes, turning once. Transfer to a plate; keep warm.

2. Pour the wine into the hot skillet; cook stirring, until reduced by half, about 1 minute. Whisk in the cream, mustard and tarragon. Cook, whisking, until thickened, about 2 minutes.

3. Pour any accumulated chicken juices into the sauce. Right before serving, drizzle the cream sauce over the sauteed chicken.

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