Sautéed Chicken Breasts with Dijon Herb Sauce

By amity

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

Preparation

Step 1

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

Cook time: 14 minutes

Total: 20 minutes