Chicken with Mustard and Tarragon Cream Sauce |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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In a classic pairing, tarragon brightens up chicken for spring. Serve with steamed rice to soak up the luscious sauce. Ingredients:
1 tablespoon butter |
1 tablespoon olive oil |
1 3-pound whole chicken, cut into 8 pieces |
3/4 cup chopped shallots |
1/4 cup brandy |
1 cup low-salt chicken broth |
1/2 cup whipping cream |
4 teaspoons chopped fresh tarragon |
2 teaspoons dijon mustard |
Directions:
1. 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.
2. 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.
3. 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.
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