SAUTEED CHICKEN AND VEGGIES RECIPES

Name: Sauteed Chicken in Mustard-Cream Sauce
Prep time: 20 min
Total time: 20 min
Ingredients: 4 boneless, skinless chicken breasts, (6 ounces each); 1/4 teaspoon salt; 1/4 teaspoon pepper; 2 tablespoons olive oil; 1/4 cup dry white wine, or chicken broth; 1/2 cup heavy cream; 2 tablespoons Dijon mustard; 1 teaspoon dried tarragon (or 1 tablespoon chopped fresh)

SAUTEED CHICKEN IN MUSTARD-CREAM SAUCE RECIPE - MARTHA STEWART

Sauteed Chicken in Mustard-Cream Sauce Recipe - Martha Stewart image

This classic French combination of ingredients also makes an excellent sauce for fish, such as seared salmon and trout.

Provided by Martha Stewart

Categories Chicken Breast Recipes

Total Time 20 minutes

Prep Time 20 minutes

Number Of Ingredients 8

Ingredients

4 boneless, skinless chicken breasts, (6 ounces each)
1/4 teaspoon salt
1/4 teaspoon pepper
2 tablespoons olive oil
1/4 cup dry white wine, or chicken broth
1/2 cup heavy cream
2 tablespoons Dijon mustard
1 teaspoon dried tarragon (or 1 tablespoon chopped fresh)

Steps:

Sprinkle chicken breasts with salt and pepper. In a large skillet, heat oil over medium-high heat. Add chicken; saute until cooked through, 10 to 12 minutes, turning once. Transfer to a plate; keep warm.
Pour wine into hot skillet; cook, stirring, until reduced by half, about 1 minute. Whisk in cream, mustard, and tarragon. Cook, whisking, until thickened, about 2 minutes.
Pour any accumulated chicken juices from plate into sauce. Right before serving, drizzle cream sauce over chicken.

Nutrition Facts : Calories 359 g, FatContent 20 g, ProteinContent 40 g

SAUTEED VEGETABLES RECIPE - FOOD NETWORK

Sauteed Vegetables Recipe - Food Network image

Provided by Food Network

Categories side-dish

Total Time 17 minutes

Prep Time 10 minutes

Cook Time 7 minutes

Yield 4 servings

Number Of Ingredients 11

Ingredients

1 tablespoon olive oil
1 teaspoon minced garlic
1/2 red bell pepper, chopped
1/2 yellow bell pepper, chopped
6 cremini mushrooms, chopped
4 broccoli florets, chopped
1/2 zucchini, chopped
1/2 yellow summer squash, chopped
1/2 teaspoon dried oregano
2 tablespoons soy sauce
2 tablespoons chicken stock

Steps:

In a large saute pan over medium-high heat, add the olive oil and heat. Add the garlic and saute, stirring, for 1 minute. Add the all of the vegetables and cook until just starting to wilt, about 2 minutes. Add the oregano, soy sauce and chicken stock and stir well and cook just until vegetables are wilted, about 3 minutes. Remove from heat and serve.

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