Emeril Lagasse's Herbed Dijon Chicken Breasts
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Emeril Lagasse's Herbed Dijon Chicken Breasts

Emeril Lagasse's Herbed Dijon Chicken Breasts

with Zucchini and Red Potatoes

You’re a key ingredient in the fight against AIDS. But don’t take it from us—take it from chef Emeril Lagasse, whose timeless mustard chicken recipe was specially crafted for EAT (RED) SAVE LIVES. The star of his dish is a plump and juicy chicken breast that’s drizzled with a creamy Dijon sauce, but the pan-crisped zucchini and red potatoes to the side are two supporting players that nearly steal the spotlight. It’s a meal that both tastes good and does good.


Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time35 minutes
Prep Time


serving amount

12 ounce

Chicken Breasts

1 unit


1 unit

Chicken Stock Concentrate

1 unit


1 teaspoon

Dijon Mustard

¼ ounce


¼ ounce


4 tablespoon

Sour Cream

(Contains Milk)

1 unit


2 clove


10 ounce

Baby Red Potatoes

1 pinch

White Pepper

Not included in your delivery

2 tablespoon

Olive Oil




Nutrition Values

/ per serving
Calories550 kcal
Energy (kJ)2301 kJ
Fat23 g
Saturated Fat5 g
Carbohydrate43 g
Sugar9 g
Dietary Fiber7 g
Protein48 g
Cholesterol120 mg
Sodium450 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Large Pan


Boil Potatoes

Wash and dry all produce. Halve potatoes, then place in a medium pot with a large pinch of salt and enough water to cover by 1 inch. Bring to a boil, then lower heat and reduce to a simmer. Cook until just tender, about 6 minutes. Drain.


Meanwhile, peel, halve, and finely chop shallot until you have 1 TBSP. Chop tarragon and parsley until you have 1 TBSP of each. Halve zucchini lengthwise, then slice crosswise into 1½-inch-long pieces. Using the back of a chef’s knife, smash garlic, then cut each clove in half. Halve lemon, then squeeze 1 TBSP juice into a small bowl.

Cook Chicken

Heat 1 TBSP olive oil in a large pan over medium-high heat. Season chicken all over with salt and a pinch of white pepper (we sent more). Add to pan and sear until browned, 4 minutes per side.

Cook Veggies

Heat 1 TBSP olive oil in another large pan over medium heat. Add potatoes, cut-side down, along with garlic. Increase heat to medium-high and cook until potatoes start to brown, about 2 minutes. Add zucchini and cook, tossing, until lightly browned and tender, about 6 minutes. Season with salt and pepper. Remove pan from heat and stir in half the tarragon and parsley.

Make Sauce

Stir shallot, stock concentrate, reserved lemon juice, and ½ cup water into pan with chicken. Let cook until chicken is no longer pink in center, 4-5 minutes longer. Transfer chicken to a plate, keeping sauce in pan. Whisk 1 tsp mustard into pan (we sent more), then bring mixture to a boil. Reduce heat to medium and let simmer until reduced to a saucy consistency, 2-3 minutes.

Finish and Plate

Once sauce has reduced, stir in remaining tarragon and parsley. Remove pan from heat. Stir in sour cream. Divide veggies and chicken between plates. Spoon sauce over chicken and serve.