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
How to Make It
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.
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
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Aggregate Rating value: 5
Review Count: 99
Worst Rating: 0
Best Rating: 5
Author Name: csommer
Review Body: I love this recipe. But I do not think of it as fast and simple because it requires a lot of attention and time at the stove. And with prep time, it takes me 45 minutes to make the main course, the noodles and a vegetable.
Review Rating: 5
Date Published: 2017-02-16
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