Chicken in White Wine and Mustard Terragon Cream Sauce

The other day I was in a cooking store and was on the hunt for a good soup book but was disappointed at the lack of selection. This prompted me to do a look at this blog and to see what I have been lacking recently. Chicken. This recipe is a great way to flair up your protein and mix it up (and it’s EASY). This recipe comes from various chefs that I have worked with over the past year in a french bistro style class format.

Make sure the chicken breasts are thin or pound them with a kitchen mallet. Since we are cooking them in a skillet it is important to get them thinner and of equal size. Utilizing leftover plastic or paper grocery bags to cover your surface ensures protection from any bacteria that you may spread as a result of preparing and cleaning the chicken. Don’t forget to lysol the work surface and never ever use a wooden cutting board to prepare raw uncooked chicken. We recommend epicurean boards which are wood composite with resin (they even go into the dishwasher!). Substitute the white wine for chicken broth at your discretion however the white wine works beautifully in this dish and will cook out any alcohol present.


  • 4 boneless, skinless chicken breasts (roughly 6 oz each)
  • 1/4 tsp kosher salt
  • 1/4 tsp freshly ground pepper
  • 2 tbsp olive oil
  • 1/4 cup dry white wine
  • 1/2 cup heavy cream
  • 2 tbsp dijon mustard
  • 1 tbsp chopped fresh tarragon (or 1 tsp dried if unable to find fresh)


  1. Pound chicken, if needed, thin and of all the same thickness to ensure they will all be done at the same time. Season with salt and pepper on both sides. In a large skillet, heat the oil over medium heat. Ensure the oil is hot before adding the chicken. Saute until cooked through, about 10-12 minutes, turning once. Transfer to a plate and keep warm by tenting with foil (do not wrap tightly).
  2. Pour wine into the hot skillet, cook and stir until reduced by half, about 1 minute. Whisk in cream, mustard, tarragon. Continue whisking until thickened, roughly 2 minutes.
  3. Pour any accumulated chicken juices from plate into the sauce. Right before serving, drizzle cream sauce over chicken.

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