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Chicken In Tarragon Mustard Cream Sauce

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Ingredients
  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)
  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.

Recipe Summary

Method: 
Boiled
Ingredient: 
Chicken

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