Chicken with Mustard Cream Sauce

When I have time I love to prepare a big meal.  You know the kind – a Thanksgiving type of meal where something is roasting in the oven throughout the day and you’re putting together sides, rolls, and ending it all with a delicious dessert.  I enjoy the process and it brings a wonderful sense of satisfaction when you see everyone savoring their dinner.  But who can make meals like that on a week night!? We need quick meals but we don’t want to sacrifice flavor and the sense of fulfillment.  This meal definitely qualifies. It’s fast enough for a week-night meal, good enough for company, and most importantly – eaten by kids (aged 2-14) without a single complaint. Serve with a salad and your meal is complete.  

Chicken with Mustard Cream Sauce

INGREDIENTS

4 skinless, boneless chicken breasts – cut in thirds

2 Tbsp olive oil

1 Tbsp butter

3 shallots, finely chopped

3 garlic cloves, minced

1/2 cup white wine

1/2 cup chicken broth

1/2 cup heavy cream

3 Tbsp Dijon mustard

1 Tbsp coarse/grainy mustard

1 tsp dried tarragon

salt and pepper to taste

1 lb angel hair pasta

PREPARATION

1. Rinse and pat dry chicken breasts and pound them to an even thickness.  Sprinkle with salt and pepper.
2. Over medium heat, melt olive oil and butter in a skillet (preferably non-stick so the chicken browns well).  
3. In a large pot start begin boiling well-salted water for your pasta.
4. When your oil and butter are shimmering add the chicken pieces to the skillet.  Don’t move the chicken until it lifts easily and has a brown coating.  Brown the other side until the chicken is just barely cooked through.  Be careful not to overcook as the chicken will continue to cook as it rests.  Remove chicken, set aside and cover with foil.
5. Add garlic and shallot to the hot pan and stir into the brown bits for about 30 seconds.  Deglaze with wine and chicken broth.  Boil rapidly and reduce for about 5 minutes.
6. If your pasta water is ready add the pasta and cook according to pkg directions.
7. To your skillet add cream, mustards, and tarragon.  Stir together and add the chicken breast back to the pan.  Let it simmer gently until just heated through and then serve over pasta.