Sautéed Chicken Breasts with Dijon Herb Sauce
Prep time: 20 minutes
Cook: 15 minutes
Total: 35 minutes
Yield: 4 servings
- 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
- 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.