Chicken in Tarragon-Mustard Cream Sauce

Rating: 5 stars
100 Ratings
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  • 4 star values: 1
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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

By Grace Parisi
May 2007

Gallery

Credit: © Fredrika Stjärne

Recipe Summary

total:
30 mins
Yield:
4
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Ingredients

Directions

  • 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.

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  • 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.

  • 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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