Sauteed Chicken Breasts with Dijon Herb Sauce

Name: Sauteed Chicken Breasts with Dijon Herb Sauce
Prep time: P0Y0M0DT0H20M0.000S
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT0H35M0.000S
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* (See Cook's Note); 1 teaspoon chopped fresh tarragon; 1 teaspoon chopped fresh parsley

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Level: Easy
Total: 35 min

Prep: 20 min
Cook: 15 min

Yield: 4 servings

Level: Easy
Total: 35 min

Prep: 20 min
Cook: 15 min

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* (See Cook's Note)

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 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.