Directions:
- Melt butter with oil in heavy large skillet over high heat. Sprinkle chicken with salt and pepper. Cook, skin side down, until brown, about 5 minutes. Turn over; cook 1 minute. Using tongs, transfer chicken to plate.
- Add shallots to same skillet; reduce heat to medium-low. Sauté until soft, about 3 minutes. Add brandy; simmer until liquid is reduced, scraping up browned bits, about 2 minutes. Whisk in broth. Return chicken to skillet, skin side up. Reduce heat to medium-low. Cover and simmer until chicken is cooked, about 20 minutes. Transfer to platter; reserve skillet.
- Whisk cream, tarragon, and mustard into same skillet. Increase heat to high; boil until sauce is thickened, about 2 minutes. Season with salt and pepper. Pour sauce over chicken.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 892.6 Kcal (3737 kJ) | ||
| Calories from fat | 566.43 Kcal | ||
| % Daily Value* | |||
| Total Fat | 62.94g | 97% | |
|---|---|---|---|
| Cholesterol | 331.15mg | 110% | |
| Sodium | 421.07mg | 18% | |
| Potassium | 780.22mg | 17% | |
| Total Carbs | 5.97g | 2% | |
| Sugars | 2.42g | 10% | |
| Dietary Fiber | 1.02g | 4% | |
| Protein | 63.2g | 126% | |
| Vitamin C | 13.1mg | 22% | |
| Iron | 3.9mg | 22% | |
| Calcium | 68mg | 7% | |
| Amount Per 100 g | |||
| Calories | 190.24 Kcal (796 kJ) | ||
| Calories from fat | 120.73 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.41g | 97% | |
|---|---|---|---|
| Cholesterol | 70.58mg | 110% | |
| Sodium | 89.74mg | 18% | |
| Potassium | 166.29mg | 17% | |
| Total Carbs | 1.27g | 2% | |
| Sugars | 0.52g | 10% | |
| Dietary Fiber | 0.22g | 4% | |
| Protein | 13.47g | 126% | |
| Vitamin C | 2.8mg | 22% | |
| Iron | 0.8mg | 22% | |
| Calcium | 14.5mg | 7% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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