Sautéed Chicken Breasts with Dijon Herb Sauce

Sautéed Chicken Breasts with Dijon Herb Sauce

Make This Romantic Chicken Dinner in Just 20 Minutes

From the Kitchen of Emeril Lagasse
Servings: 4
Difficulty: Easy
Cook Time: 1-30 min
Emeril calls this, "plate-lickin' good." Make this 20 minute
chicken dish and see for yourself!

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

Directions
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.

Prep time: 6 minutes