Chicken With Mustard And Tarragon Cream Sauce

Chicken With Mustard And Tarragon Cream Sauce
Chicken With Mustard And Tarragon Cream Sauce

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Ingredients

  • 1

    tablespoon butter

  • 1

    tablespoon olive oil

  • 1

    whole chicken - (abt 3 lbs) cut into 8 pieces

  • 3/4

    cup chopped shallots

  • 1/4

    cup brandy

  • 1

    cup low-salt chicken broth

  • 1/2

    cup whipping cream

  • 4

    teaspoons chopped fresh tarragon

  • 2

    teaspoons Dijon mustard

Directions

Melt butter with oil in heavy large skillet over high heat. Sprinkle chicken with salt and pepper. Cook, skin-side down, until brown, about 5 minutes. Turn over; cook 1 minute. Using tongs, transfer chicken to plate. Add shallots to same skillet; reduce heat to medium-low. Sauté until soft, about 3 minutes. Add brandy; simmer until liquid is reduced, scraping up browned bits, about 2 minutes. Whisk in broth. Return chicken to skillet, skin-side up. Reduce heat to medium-low. Cover and simmer until chicken is cooked, about 20 minutes. Transfer to platter; reserve skillet. Whisk cream, tarragon, and mustard into same skillet. Increase heat to high; boil until sauce is thickened, about 2 minutes. Season with salt and pepper. Pour sauce over chicken. This recipe yields 4 servings.

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