Chicken In Tarragon Mustard Cream Sauce
|Extra virgin olive oil||3 Tablespoon|
|Boneless skinless chicken thighs/Skinless, boneless breasts, cut into 1 1/2-inch chunks||1 1⁄2 Pound, cut into 1/2 inch strips|
|Freshly ground pepper||To Taste|
|White mushrooms||1⁄2 Pound, thinly sliced|
|Shallot||1 Large, minced|
|Dry white wine||3⁄4 Cup (12 tbs)|
|Chicken stock/Low sodium broth||1 1⁄4 Cup (20 tbs)|
|Heavy cream||1⁄2 Cup (8 tbs)|
|Grainy mustard||2 Tablespoon|
|Chopped tarragon||2 Tablespoon|
|Buttered noodles||1⁄2 Cup (8 tbs) (For Serving)|
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.