Have I mentioned lately how much I love being able to go into my backyard and pick fresh herbs? It's bliss. SP loved this dish and not just because it had mushrooms in it. It might not be much to look at, but the flavors of the mustard, white wine and tarragon really pack a punch.
Chicken in Tarragon Mustard Cream Sauce
Alosha's Kitchen
3 tablespoons extra-virgin olive oil
1 1/2 pounds boneless, skinless chicken breasts or thighs
Salt and freshly ground pepper
12 oz pound white mushrooms, sliced
3 green onions, thinly sliced
2 cloves garlic, minced
3/4 cup dry white wine
1 1/4 cups chicken stock
1/2 cup heavy cream (or half and half)
2 tablespoons Dijon mustard
2 tablespoons chopped tarragon
In a very large skillet, heat 2 tablespoons of the oil. Cut the chicken into 1-inch pieces. Season the chicken generously 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, about 4 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 medium high heat, stirring occasionally, until browned, about 4 minutes. Add the green onion and garlic and cook, stirring, for 2 minutes. Add the wine and cook until reduced to 2 tablespoons, about 3 minutes. Add the stock, cream and mustard and bring to a boil. Cook until the sauce has reduced by half, about 5 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, if needed. Stir in the tarragon. Serve over buttered noodles or rice.
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