Name: Sautéed Chicken Breasts with Dijon Herb Sauce
Ingredients: Four 6- to 8-ounce boneless (skinless chicken breasts); 1 teaspoon salt; 1/2 teaspoon freshly ground white pepper; 2 tablespoons olive oil; 2 tablespoons chopped shallot; 1 cup dry white wine; 1 tablespoon Dijon mustard; 1/2 cup heavy cream; 1 teaspoon chopped fresh tarragon; 1 teaspoon chopped fresh parsley

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Sautéed Chicken Breasts with Dijon Herb Sauce

Course: Main Course

Keyword: chicken, dijon

Servings:

Author: Emeril Lagasse

Ingredients

Four 6- to 8-ounce boneless skinless chicken breasts
1 teaspoon salt
1/2 teaspoon freshly ground white pepper
2 tablespoons olive oil
2 tablespoons chopped shallot
1 cup dry white wine
1 tablespoon Dijon mustard
1/2 cup heavy cream
1 teaspoon chopped fresh tarragon
1 teaspoon chopped fresh parsley

Instructions

Season the chicken on both sides with the salt and white pepper. Heat the olive oil in a 12-inch sauté pan over medium-high heat. Place the chicken in the pan, and cook until golden, about 4 minutes per side.
Increase the heat to high, add the shallot and white wine, and cook for 4 minutes. Remove the chicken and set it aside on a serving plate.
Whisk the mustard and heavy cream into the pan, and bring the sauce to a boil. Then reduce the heat to medium and simmer for 2 minutes, until thickened and bubbly.
Add the tarragon and parsley, and remove from the heat. Spoon the sauce over the chicken, and serve immediately.