- Four 6- to 8-ounch boneless, skinless chicken breasts
- 1 teaspoon salt
- 1/2 teaspoon freshly ground white pepper
- 2 tablespoons olive oil
- 2 tablespoons chopped shallot
- 1 1/2 cups dry white wine
- 4 1/2 teaspoons Dijon mustard
- 1/2 cup heavy cream
- 1 teaspoon chopped fresh tarragon
- 1 teaspoon chopped fresh parsley
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, bring to a brisk simmer 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 briskly for 2 to 3 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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