Chicken in Tarragon-Mustard Cream Sauce Recipe

Chicken in Tarragon-Mustard Cream Sauce Recipe

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.

Preparation: 10 minutes
Cooking: 25 minutes
Total: 35 minutes



  • 3tbspextra virgin olive oil
  • lbchicken thighs,skinless boneless, cut into ½-inch strips
  • salt and freshly ground pepper
  • ½lbwhite mushrooms,thinly sliced
  • 1large shallot,minced
  • ¾cupdry white wine
  • cupschicken stock,or low sodium broth
  • ½cupheavy cream
  • 2tbspgrainy mustard
  • 2tbsptarragon,chopped
  • buttered noodles,for serving


  1. 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.

  2. Using a slotted spoon, transfer the chicken to a plate. Pour off any fat in the skillet.

  3. 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.

  4. 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.

  5. 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.

  6. Serve with buttered noodles.


  • 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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