Sautéed Chicken Breasts with Dijon Herb Sauce
Servings: 0
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.
Notes
Recipe By: Emeril Lagasse
Serving Size: 4
Serving Size: 4
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