Martha Stewart’s Sauteed Chicken in Mustard Cream Sauce is one of mine and my mom’s all time favorite dishes. We have both made it countless times. During one period of time my mom made it twice a week for months. It’s always a hit in my family. This recipe is easy to make often because it’s absolutely delicious and effortless! The mustard cream is amazing, so if you’re a saucy person like me, it’s a good idea to double the sauce recipe.
Recipe notes: For the sauce I substituted half and half for heavy cream (to make it a little lighter) and basil for tarragon, because I didn’t have tarragon on hand. Chicken broth or white wine are both great in the sauce. The white wine lightens it a little while adding great flavor.