Chicken in Tarragon-Mustard Cream Sauce

Chicken in Tarragon-Mustard Cream Sauce

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  • Prep Time


  • Total Time


  • Servings



  • 3

    tablespoons extra-virgin olive oil

  • pounds skinless, boneless chicken thighs, cut into ½-inch strips, or skinless, boneless breasts, cut into 1½-inch chunks

  • Salt and freshly ground pepper

  • ½

    pound white mushrooms, thinly sliced

  • 1

    large shallot, minced

  • ¾

    cup dry white wine

  • cups chicken stock or low-sodium broth

  • ½

    cup heavy cream

  • 2

    tablespoons grainy mustard

  • 2

    tablespoons chopped tarragon

  • Buttered noodles, for serving


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. 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. Serve with buttered noodles.


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