Printable Area
Sauteed Chicken Breasts with Dijon Herb Sauce
Recipe courtesy Emeril Lagasse, adapted from Emeril 20-40-60: Fresh Food Fast, Harper Studio Publisher, New York, 2009, courtesy MSLO, Inc.
- Total Time:
- 35 min
- Prep:
- 20 min |
- Inactive Prep:
- -- |
- Cook:
- 15 min
- Level:
- Easy
- Yield:
- 4 servings
Ingredients
- 4 (6 to 8-ounce) boneless, skinless chicken breasts
- 1 teaspoon salt, plus more to taste
- 1/2 teaspoon freshly ground white pepper, plus more to taste
- 2 tablespoons olive oil
- 2 tablespoons chopped shallot
- 3 cloves garlic, sliced
- 1 cup dry white wine
- 1/2 cup chicken broth
- 1 tablespoon Dijon mustard
- 1/2 cup heavy cream*
- 1 teaspoon chopped fresh tarragon
- 1 teaspoon chopped fresh parsley
- *Cook's Note: For a lighter version use 2 percent fat Greek Yogurt
Directions
Season the chicken on both sides with the salt, and white pepper. Heat the olive oil in a 12-inch saute 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, garlic, white wine, salt, and pepper, to taste, and continue to cook until the chicken is just cooked through, about 4 minutes. Remove the chicken breasts and set aside.
Add the chicken broth and whisk in the mustard and heavy cream (or yogurt) into the pan, and bring the sauce to a gentle simmer. Cook 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.
Per serving: Calories 440; Total Fat 24 grams; Saturated Fat 9 grams; Protein 49 grams; Total Carbohydrate 4 grams; Sugar: 0 grams; Fiber 0 grams; Cholesterol 186 milligrams; Sodium 918 milligrams;