Chicken In Tarragon Mustard Cream Sauce Recipe
Ingredients
| Extra virgin olive oil | 3 Tablespoon | |
| 1 1/2 pounds skinless, boneless chicken thighs, cut into 1/2 inch strips, or skinless, boneless breasts, cut into 1 1/2-inch chunks | ||
| Ground pepper | 1 To taste | |
| White mushrooms | 1/2 pound, thinly sliced | |
| Shallot | 1 Large, minced | |
| Dry white wine | 3/4 Cup (16 tbs) | |
| 1 1/4 cups chicken stock or low-sodium broth | ||
| Heavy cream | 1/2 Cup (16 tbs) | |
| 2 tablespoons grainy mustard | ||
| Tarragon | 2 Tablespoon, chopped | |
| Buttered noodles, for serving | ||
| Salt | To Taste | |
Directions
1. In a very large skillet, heat 2 tablespoons of the olive oil. Season the chicken with salt and pepper and add it to the skillet in a single layer. Cook over high heat, turning once, until browned but not cooked through, 4 to 5 minutes. Using a slotted spoon, transfer the chicken to a plate. Pour off any fat in the skillet.
2. Add the remaining 1 tablespoon of oil to the skillet. Add the mushrooms and cook over high heat, stirring occasionally, until browned, 4 to 5 minutes. Add the shallot and cook, stirring, for 2 minutes. Add the wine and cook until reduced to 2 tablespoons, about 4 minutes. Add the stock, cream and mustard and bring to a boil. Cook until the sauce has reduced by half, about 6 minutes.
3. Return the chicken and any accumulated juices to the skillet and simmer over moderate heat until the chicken is cooked through, 2 to 3 minutes; season with salt and pepper. Stir in the tarragon.
2. Add the remaining 1 tablespoon of oil to the skillet. Add the mushrooms and cook over high heat, stirring occasionally, until browned, 4 to 5 minutes. Add the shallot and cook, stirring, for 2 minutes. Add the wine and cook until reduced to 2 tablespoons, about 4 minutes. Add the stock, cream and mustard and bring to a boil. Cook until the sauce has reduced by half, about 6 minutes.
3. Return the chicken and any accumulated juices to the skillet and simmer over moderate heat until the chicken is cooked through, 2 to 3 minutes; season with salt and pepper. Stir in the tarragon.
Chef
