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Sauteed Chicken Breasts With Dijon Herb Sauce

Sauteed Chicken Breasts With Dijon Herb Sauce

Simply described, this dish is a classic!  Serve it with a green salad and hot, crusty, buttered, bread.  Don't make me say it: "plate lickin good"!

  • Prep Time: 6 minutes
  • Total Time: 20 minutes
  • Yield: 4 servings


  • 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.