How To Make Chicken in Tarragon-Mustard Cream Sauce
With buttered noodles, chicken thighs are simmered in a savory mustard cream sauce of chicken stock, dry white wine, and mushrooms for a filling dish.
Serves:
Ingredients
- 3tbspextra virgin olive oil
- 1½lbchicken thighs,skinless boneless, cut into ½-inch strips
- salt and freshly ground pepper
- ½lbwhite mushrooms,thinly sliced
- 1large shallot,minced
- ¾cupdry white wine
- 1¼cupschicken stock,or low sodium broth
- ½cupheavy cream
- 2tbspgrainy mustard
- 2tbsptarragon,chopped
- buttered noodles,for serving
Instructions
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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, for 4 to 5 minutes until browned but not cooked through.
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Using a slotted spoon, transfer the chicken to a plate. Pour off any fat in the skillet.
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Add the remaining oil to the skillet. Add the mushrooms and cook over high heat, stirring occasionally, for 4 to 5 minutes until browned. Add the shallot and cook, stirring, for 2 minutes.
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Add the wine and cook for about 4 minutes until reduced to 2 tablespoons. Add the stock, cream, and mustard and bring to a boil. Cook for about 6 minutes until the sauce has reduced by half.
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Return the chicken and any accumulated juices to the skillet and simmer over moderate heat for 2 to 3 minutes until the chicken is cooked through; season with salt and pepper. Stir in the tarragon.
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Serve with buttered noodles.
Nutrition
- Calories: 669.57kcal
- Fat: 50.89g
- Saturated Fat: 16.28g
- Trans Fat: 0.15g
- Monounsaturated Fat: 23.00g
- Polyunsaturated Fat: 7.75g
- Carbohydrates: 12.13g
- Fiber: 1.93g
- Sugar: 5.21g
- Protein: 33.59g
- Cholesterol: 209.70mg
- Sodium: 967.51mg
- Calcium: 71.70mg
- Potassium: 792.82mg
- Iron: 2.68mg
- Vitamin A: 165.49µg
- Vitamin C: 3.77mg
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