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.