Another Chicken In Tarragon Mustard Cream Sauce Recipe

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This is a classic french recipe with a flavourful cream sauce with wine. it's a quick and tasty stir fry recipe i got from a past issue of food & wine. serve over buttered egg noodles and a crisp, cold, dry chardonnay.

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Steps

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In a very large skillet , heat 2 tbsp of the olive oil.

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Season the chicken with salt and pepper and add to the skillet in a single layer.

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Cook over high heat , turning once , until browned but not cooked through , 4-5 minutes.

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Using a slotted spoon , transfer the chicken to a plate.

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Pour any fat off the skillet.

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Add the remaining 1 tbsp of oil to the skillet.

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Add the mushrooms and cook over high heat , stirring occasionally , until browned , 4 - 5 minutes.

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Add the shallot and cook , stirring , for 2 minutes.

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Add the wine and cook until reduced to 2 tbsp , about 4 minutes.

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Add the stock , cram and mustard and bring to a boil.

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Cook until the sauce has reduced by half , about 6 minutes.

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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.

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Season with salt and pepper.

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Stir in the tarragon.

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Ingredients

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olive oil, boneless skinless chicken breasts, salt, fresh ground pepper, white mushroom, shallot, dry white wine, low sodium chicken broth, heavy cream, grainy mustard, tarragon