Chicken Paillardes Mushrooms In Creamy Cognac Dijon Sauce

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The french really know how to do their chicken---quick, easy, and elegant--this dish is very simple to put together and impressive served to company, or for that special romantic candlelight dinner for two! Wonderful served with seasonal greens or a tossed salad, and gratin dauphinois - potatoes baked in cream recipe #359440.

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Steps

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Season the chicken with the salt and pepper.

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Heat the olive oil and the butter in a large frying pan over medium-high heat.

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Add the chicken and saute until cooked through , turning once.

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Transfer to a plate , cover with foil and keep warm.

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Add the cognac and the wine to the pan and deglaze , stirring to scrape up the brown bits.

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Now add the sliced mushrooms and saute for about 5 minutes until the mushrooms begin to soften and the sauce is reduced by half.

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With a slotted spoon , remove the mushrooms to the plate of chicken , and keep warm.

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Whisk in the cream , mustard and tarragon to the sauce and cook , continuing to whisk , about 2 minutes until thickened.

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Pour any juices that have accumulated on the plate into the sauce and whisk to combine.

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Serve the chicken topped with the mushrooms and wine sauce , garnish with the snipped parsley.

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Wonderful served with a tossed salad and potatoes dauphinoise.

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Ingredients

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boneless skinless chicken breasts, salt, black pepper, olive oil, unsalted butter, white button mushrooms, cognac, dry white wine, heavy cream, french dijon mustard, dried tarragon, fresh parsley