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Chicken in Tarragon-Mustard Cream Sauce
© Fredrika Stjärne

Chicken in Tarragon-Mustard Cream Sauce

  • TOTAL TIME: 30 MIN
  • SERVINGS: 4
  • FAST
  • STAFF-FAVORITE

F&W's Grace Parisi steals the flavors from a classic French pan sauce (mustard, tarragon, white wine and cream) for this quick chicken sauté.

Plus: More Chicken Recipes and Tips

  1. 3 tablespoons extra-virgin olive oil
  2. 1 1/2 pounds skinless, boneless chicken thighs, cut into 1/2-inch strips, or skinless, boneless breasts, cut into 1 1/2-inch chunks
  3. Salt and freshly ground pepper
  4. 1/2 pound white mushrooms, thinly sliced
  5. 1 large shallot, minced
  6. 3/4 cup dry white wine
  7. 1 1/4 cups chicken stock or low-sodium broth
  8. 1/2 cup heavy cream
  9. 2 tablespoons grainy mustard
  10. 2 tablespoons chopped tarragon
  11. Buttered noodles, for serving
  1. 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. 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. 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.

Suggested Pairing

Balanced, elegant Chardonnay, such as one from Chablis.

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