Chicken in mustard cream

Ingredients for 4 servings:

• 500 g chicken breast fillet(s)
• 1 tbsp oil
• ⅛ liter white wine
• 100 g cream
• 3 tsp Dijon mustard
• 3 tsp tarragon
• 5 g sugar
• 1 salt and pepper

Instructions

Working time approx. 5 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 20 minutes

Heat the oil in a non-stick pan. Briefly rinse the chicken breast fillets under running water, pat dry with kitchen paper, and briefly sear on both sides in the hot oil. Reduce the heat to medium and sear for about 5 minutes per side. Season with salt and pepper. Remove from the pan and keep warm. Return the pan to the heat and deglaze the pan juices with white wine. Let it reduce for about 1 minute. Stir in the cream and mustard. Season with dried or freshly chopped tarragon. Bring the mustard cream to a boil while stirring and simmer for about 2 minutes until it thickens. Add the cooking juices from the warm chicken breast fillets to the mustard cream. Serve with boiled potatoes. Serve with rice instead of potatoes, if desired. Chicken in mustard cream goes very well with white or green asparagus.