Wednesday, July 27, 2011

Chicken in Tarragon Mustard Cream Sauce

When it comes to my friend Melissa I know that any recipe she recommends is going to be a winner. She makes recipes time and time again until they're perfected then, and only then, will she post about them. I was really excited to try this recipe for Chicken in Tarragon Mustard Cream Sauce, but I knew I had to wait until summer when I grow my own herbs.


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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5 comments:

  1. I love tarragon, but never think to grow it in my herb garden. I'll have to pick some up at the farmer's market so I can make this!

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  2. I still have enough tarragon to make this again next week. And now I'm gonna. :D I am thrilled you guys loved it. And thanks for what you said about my recipes - it's so true!! I never post stuff "just to post" and I never quite know how to convey that. You did it so eloquently for me. ;)

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  3. Ammie - Enjoy!

    Melissa - You're welcome. :)

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  4. I finally made this and it was great! The only thing is that it took me a long time to reduce the liquid, but otherwise it was an all around great weeknight meal!

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  5. Ammie - I'm glad you liked it, although that's strange about the reducing taking so long. Maybe because I always keep sauce loose since the pasta absorbs it. This reminds me that I should make this again since my tarragon plant is exploding.

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Thanks for commenting!