Sauteed Chicken with Mustard Yogurt Sauce

Pictured here is Sautéed Chicken with Mustard Yogurt Sauce,
Spicy Sweet Potatoes, and Red Cabbage Salad with Warm Pancetta (My husband
can't eat red meat, so I used one link of chicken sausage to flavor the cabbage
salad.)

Recipe from Everyday Food, May/June 2003
Adapted and Husband-Tested in Alice’s Kitchen

This makes a very nice main course for family and/or company. Use nonfat plain yogurt to lighten the sauce. Serve this with Easy Tasty Whole Wheat Couscous and Alice’s A+ Salad for a healthy meal. To make healthy size portions, cut each breast piece in half to make a serving that is about the size of a deck of cards. Then you’ll have enough servings for 6 to 8 people!

3-4 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 or vegetable broth
1/2 cup heavy cream or 4 ounces yogurt (I use The Greek Gods Nonfat Plain Yogurt.)
1 to 2 tablespoons Dijon mustard
1 teaspoon dried tarragon or thyme (or 1 tablespoon chopped fresh)

Rinse breasts with water and dry with paper towels. Pound chicken breasts so that they are uniform in size. Sprinkle chicken breasts with kosher salt and freshly ground pepper. In a large non-stick skillet, heat oil over medium-high heat. Add chicken; sauté 5 to 6 minutes. Using tongs, turn breasts over and sauté 5 to 6 minutes more. Transfer to a plate and cover with another overturned plate to keep warm. Pour off any excess oil from skillet.
Off the heat, pour wine into hot skillet. Return to heat and cook, stirring, until reduced by half, about 1 minute. Whisk in cream or yogurt, mustard, and tarragon or thyme. Cook and whisk until thickened, for 1 to 2 minutes. Pour any accumulated chicken juices into the sauce. Right before serving, drizzle cream sauce over chicken.