Ingredients for Another Chicken In Tarragon Mustard Cream Sauce Recipe
- 3 tablespoons olive oil
- 1.5 lbs boneless, skinless chicken breasts
- Salt, to taste
- Fresh ground pepper, to taste
- 8 oz sliced cremini mushrooms
- 1/2 cup finely chopped shallot
- 1/2 cup dry white wine
- 1 cup low sodium chicken stock
- 1 cup heavy cream
- 2 tablespoons Dijon mustard
- 2 tablespoons fresh tarragon, chopped
- Buttered egg noodles, for serving
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How to Make Another Chicken In Tarragon Mustard Cream Sauce Recipe
- Heat 2 tablespoons olive oil in a large skillet over high heat.
- Season 1.5 lbs boneless, skinless chicken breasts with salt and pepper. Add to the skillet in a single layer and cook, turning once, until browned (4-5 minutes).
- Transfer the chicken to a plate using a slotted spoon. Remove excess fat from the skillet.
- Add 1 tablespoon olive oil to the skillet. Add 8 oz sliced cremini mushrooms and cook, stirring occasionally, until browned (4-5 minutes).
- Add 1/2 cup finely chopped shallot and cook, stirring, for 2 minutes.
- Add 1/2 cup dry white wine and cook until reduced to 2 tablespoons (about 4 minutes).
- Stir in 1 cup chicken stock, 1 cup heavy cream, and 2 tablespoons Dijon mustard. Bring to a boil.
- Reduce heat and simmer until the sauce has thickened slightly (about 6 minutes).
- Return the chicken and any accumulated juices to the skillet. Simmer over moderate heat until the chicken is cooked through (2-3 minutes).
- Season with salt and pepper to taste.
- Stir in 2 tablespoons fresh tarragon, chopped. Serve immediately over buttered egg noodles.
Nutrition Information (Approximate per serving)
Sodium
13 g
Sugar
6g
Fat
47g
Carbs
2g
