Good Morning America Recipes

Sautéed Chicken Breasts with Dijon Herb Sauce

Make This Romantic Chicken Dinner in Just 20 Minutes

Chicken breasts with Dijon herb sauce
Difficulty: Easy
Cook Time: min

Emeril calls this, "plate-lickin' good." Make this 20 minute chicken dish and see for yourself!


  • 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
  • Cooking 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

    Cook time: 14 minutes

    Total: 20 minutes

    Recipe courtesy Emeril Lagasse, from Emeril 20-40-60: Fresh Food Fast, Harper Studio Publisher, New York, 2009, courtesy MSLO, Inc.

    Recipe Summary

    Main Ingredients: chicken, dijon mustard, heavy cream

    Course: Dinner, Main Course

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