Sautéed Chicken Breasts with Dijon Herb Sauce

Juicy chicken smothered in a creamy sauce spiked with Dijon mustard.

  • Preparation Time20 mins
  • Cooking Time15 mins
  • Serves4
4 (170g to 220g) 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
250ml dry white wine
125ml chicken broth
1 tablespoon Dijon mustard
125ml double cream*
1 teaspoon chopped fresh tarragon
1 teaspoon chopped fresh parsley
*Cook's Note: For a lighter version use 2% fat Greek yoghurt

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 double cream (or yoghurt) 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.

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