Friday, April 5, 2013

sauteed chicken in mustard-cream sauce... 20 minutes

the goods:
4 boneless, skinless chicken breast halves
2 tablespoons olive oil
1/4 cup dry white wine
1/2 cup heavy cream
2 tablespoons Dijon mustard
1 teaspoon dried oregano

Sprinkle each chicken breast with salt and pepper. In a large skillet, heat olive oil over medium-high heat. Add the chicken; saute until cooked through, 10 to 12 minutes, turning once. Transfer to a plate; keep warm. Pour white wine into the hot skillet; cook, stirring, until reduced by half, about 1 minute. Whisk in cream, mustard, and oregano. Cook, whisking, until thickened, about 2 minutes. Pour any accumulated chicken juices into the sauce. Right before serving, drizzle the cream sauce over the sauteed chicken.

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