2 tbsp olive oil
1/4 cup white wine or chicken broth
1/2 cup heavy cream
2 tbsp Dijon mustard
1 tbsp fresh basil or tarragon, chopped (or 1 tsp dried)
Sprinkle each chicken breast with salt and pepper. In a large skillet, heat the olive oil over medium high heat. Add the chicken; saute until cooked through, 10 to 12 minutes, turning once. Transfer to a plate; keep warm.
Pour the wine into the hot skillet; cook, stirring until reduced by half, about 1 minute. Whisk in the cream, mustard and herbs. Whisk until thickened for about 2 minutes.
Pour any accumulated chicken juice into the sauce. Right before serving, drizzle the cream sauce over the sauteed chicken.
