Cookbook Review - Sauteed Chicken in Mustard Cream Sauce

So when you go three months without posting anything substantial on your blog, you start to get an itch to jump back in there but....where the heck to start?  New meal plan?  Pick up where I left off on my cookbook review?  It's St. Patrick's Day, so um...maybe something green?

I found this recipe already queued up and ready to go so I thought it as good a place as any.  A quick and easy chicken dish with a luxurious wine cream sauce to spoon over top.  Soooo....are we still friends?

Recipe from Everyday Food: Great Food Fast

Serves 4

4 boneless skinless chicken breasts
2 tbsp olive oil
1/4 cup white wine or chicken broth
1/2 cup heavy cream
2 tbsp Dijon mustard
1 tbsp fresh basil or tarragon, chopped (or 1 tsp dried)

Sprinkle each chicken breast with salt and pepper. In a large skillet, heat the 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 the wine into the hot skillet; cook, stirring until reduced by half, about 1 minute. Whisk in the cream, mustard and herbs. Whisk until thickened for about 2 minutes.

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

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I'm really thinking of starting a page for recipes with "Little Effort" since I'm all about them.  This chicken was really fantastic and could easily fit under that category.  I chose to use basil in my cream sauce where the original recipe said tarragon.  I'm really not a tarragon fan since it has a really strong black licorice flavour so I subbed in the basil which is slightly licoricey, but mellower and sweeter, and I thought it worked perfectly.  Throw some broccoli in a steamer or asparagus in the oven and you've got a minimal effort, big flavor, fancy-ish sorta meal.

Although, those sauteed mushrooms were divine with this chicken too.

Meal Ideas: