This week for One Pot Wednesday, try making a creamy, flavorful chicken sauté that requires no cookware other than a large fry pan to prepare. If you don’t have any leftover rice or potatoes in your fridge, just pick up a loaf of your favorite bread from the bakery and dinner is served.
Sautéed Chicken with Mustard-Tarragon Cream Sauce
3 Tbs. olive oil
6 boneless, skinless chicken thighs, about 2 lb. (1 kg) total
Kosher salt and freshly ground pepper
3 Tbs. chopped shallots
3⁄4 cup (6 fl. oz./180 ml) dry white wine
2⁄3 cup (5 fl. oz./160 ml) low-sodium chicken broth
6 Tbs. (3 fl. oz./90 ml) heavy cream
3 Tbs. Dijon mustard
2 Tbs. chopped fresh tarragon
In a large fry pan over medium-high heat, warm 2 Tbs. of the olive oil. Season the chicken all over with salt and pepper and add to the pan. Cook, turning once, until golden brown on both sides and opaque throughout, about 6 minutes per side. Transfer the chicken to a plate and pour off the fat from the pan; do not wipe the pan clean.
Return the pan to medium-high heat and add the remaining 1 Tbs. olive oil. Add the shallots and sauté just until soft, about 2 minutes. Stir in the wine, scraping up any browned bits on the bottom of the pan. Bring to a simmer and cook until the liquid is reduced by about half, about 3 minutes. Whisk in the broth, cream and mustard, reduce the heat to medium and bring to a gentle simmer. Cook, stirring occasionally, until the sauce thickens, about 4 minutes longer. Stir in the tarragon and season with salt and pepper.
Return the chicken to the pan and toss it in the sauce to coat well. Cook just until the chicken is warmed through. Using tongs, transfer the chicken to a serving platter and spoon the sauce over the top. Serve immediately. Serves 4 to 6.
For more fresh ideas about how to prepare chicken, whether for a
quick family meal or an impressive weekend spread, check out our
Chicken Night: Dinner Solutions for Every Day of the Week.