Chicken and Mushrooms in a Creamy Mustard Tarragon Sauce

Chicken and Mushrooms in a Creamy Mustard Tarragon Sauce
Chicken and Mushrooms in a Creamy Mustard Tarragon Sauce

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 3

    Tbsp. olive oil

  • Skin-on chicken pieces, bone-ine or boneless whole, halved or cut in to smaller pieces

  • 1/4

    cup onion, diced

  • 8

    oz. sliced mushrooms (typical tray)

  • 3/4

    cup dry white wine

  • 1 1/2

    cups chicken stock or broth

  • 3/4

    cup heavy cream

  • 2

    Tbsp. + 1 tsp. grainy mustard (less if using regular Dijon)

  • 2

    Tbsp. fresh tarragon, chopped (or 1 1/2 tsp. dried)

Directions

In a heavy skillet, heat 2 Tbsp. olive oil over medium-high heat until very hot. Add chicken, skin side down and cook until golden brown. Flip and cook the other side 2-3 minutes. Remove to a plate. (Chicken doesn’t need to be fully cooked, as it will cook some more later). Remove any fat from the skillet. Add 1 Tbsp. olive oil and saute mushrooms until golden. Add onion and cook a couple of minutes more, until the onion is softened and lightly browned. Add wine and cook until only a few tablespoons remain. Add chicken stock, cream and mustard. Bring to a boil then reduce heat to medium and allow to cook until the sauce is reduced by half. Return chicken to skillet and allow to simmer until chicken is cooked, another 3-5 minutes (juices should run clear when cut). Taste sauce and add salt and pepper, as needed. Stir in chopped tarragon and cook another minute.

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