s SAUTEED CHICKEN BREASTS WITH DIJON HERB SAUCE ****
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s SAUTEED CHICKEN BREASTS WITH DIJON HERB SAUCE ****
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Ingredients
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Instructions Instructions: *** 2-13-2010 very good, easy *** Make This Romantic Chicken Dinner in Just 20 Minutes From the Kitchen of Emeril Lagasse Servings: 4 Difficulty: Easy Cook Time: 1-30 min Emeril calls this, "plate-lickin' good." Make this 20 minute chicken dish and see for yourself! Ingredients 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 Directions Season the chicken on both sides with the salt and white pepper. Heat the olive oil in a 12-inch sautT 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 Notes: This recipe published with BigOven, and can be imported instantly by BigOven users. Download your free trial at www.bigoven.com.  |
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