Name: Chicken in Tarragon-Mustard Cream Sauce
Yield: 4
Ingredients: 3 tbsp. extra-virgin olive oil -; 1 1/2 lb. skinless, boneless chicken thighs -; Salt and freshly ground pepper -; 1/2 lb. white mushrooms -; 1 shallot -; 3/4 c. dry white wine -; 1 1/4 c. chicken stock or low-sodium broth -; 1/2 c. heavy cream -; 2 tbsp. Grainy mustard -; 2 tbsp. chopped tarragon -; Buttered noodles -

Recipe information

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Ingredients for - Chicken in Tarragon-Mustard Cream Sauce

1. 3 tbsp. extra-virgin olive oil -

2. 1 1/2 lb. skinless, boneless chicken thighs -

3. Salt and freshly ground pepper -

4. 1/2 lb. white mushrooms -

5. 1 shallot -

6. 3/4 c. dry white wine -

7. 1 1/4 c. chicken stock or low-sodium broth -

8. 1/2 c. heavy cream -

9. 2 tbsp. Grainy mustard -

10. 2 tbsp. chopped tarragon -

11. Buttered noodles -

How to cook deliciously - Chicken in Tarragon-Mustard Cream Sauce

1. Stage

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. Stage

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. Stage

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.

4. Stage

Wine Recommendation: Balanced, elegant Chardonnay: 2005 Jean-Marc Brocard Bourgogne Blanc Kimmeridgien.