Chicken in Tarragon Mustard Cream Sauce |
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Prep Time: 45 Minutes Cook Time: 0 Minutes |
Ready In: 45 Minutes Servings: 8 |
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Oh my! I found this in a magazine while waiting at a doctor's office. I tried it and my 17 year old daughter said it was amazing. I have never been really fond of tarragon, but in this recipe, it's good. Ingredients:
3 tablespoons olive oil |
1 1/2 lbs boneless chicken breasts (add thighs for more flavor) |
salt |
fresh pepper |
1/2 lb sliced mushrooms |
1 large shallot, minced |
3/4 cup dry white wine |
1 1/4 cups chicken stock |
1/2 cup heavy cream |
2 tablespoons grainy mustard |
2 tablespoons chopped fresh tarragon (i think i used about 1 t of dried tarragon) |
1 lb egg noodles, cooked, drained, and buttered for serving |
Directions:
1. In large skillet, heat 2 T oil.
2. Salt and pepper chicken.
3. Cook in a single layer until browned on all sides, about 4-5 minutes.
4. Remove chicken.
5. Pour off skillet fat.
6. Add remaining 1 T oil to skillet.
7. Add mushrooms, and cook, stirring occasionally, for 4-5 minutes.
8. Add shallot, and stir for 2 more minutes.
9. Add wine, and cook for 4 more minutes.
10. Add stock, cream, mustard, and bring to boil; reduce heat and cook for 6 minutes.
11. Add chicken and tarragon and simmer for 2-3 minutes, or until chicken is done.
12. Serve over cooked hot noodles.
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