Emeril Lagasse’s new cookbook, Essential Emeril, is now available for pre-order!

For more information about the book and to pre-order your copy today click here.


Chicken With Dijon Mustard And Cream Sauce

  • Yield: 4 servings


  • 4 boneless, skinless chicken breasts
  • 2 tablespoons olive oil
  • One-half cup Chardonnay
  • 1 cup heavy cream
  • 1 tablespoon Dijon Mustard
  • Salt and pepper to taste
  • Chopped parsley


  • Preheat a sauté pan over medium heat. Add the olive oil. Place the chicken in the pan and cook until golden brown on each side. Remove the chicken from pan. Add the wine and Dijon mustard. Bring to boil, scraping the brown bits of chicken off the bottom of the pan and mixing with the wine. Add the heavy cream and reduce the sauce until thick and bubbly, stirring frequently, about 5 minutes. Season with salt and pepper. Return the chicken to the pan to heat through. Serve the chicken with the pan sauce. Garnish with the parsley. You can serve it with linguine and a green salad. Serve with a chilled Chardonnay.