Chicken in Tarragon-Mustard Cream Sauce
- 3 tablespoons extra-virgin olive oil
- 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
- Salt and freshly ground pepper
- 1/2 pound white mushrooms, thinly sliced
- 1 large shallot, minced
- 3/4 cup dry white wine
- 1 1/4 cups chicken stock or low-sodium broth
- 1/2 cup heavy cream
- 2 tablespoons grainy mustard
- 2 tablespoons chopped tarragon
- Buttered noodles, for serving
Adapted from foodandwine.com
***I found I would prefer the dish with more sauce. Next time, I will up the liquids.
In a very large skillet, heat 2 tablespoons of the 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.
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.
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. Serve with buttered noodles.