Chicken in Tarragon Mustard Cream Sauce

Name: Chicken in Tarragon Mustard Cream Sauce
Prep time: 45 min
Total time: 45 min
Yield: 6-8 serving(s)
Ingredients: 3 tablespoons olive oil; 1 1/2 lbs boneless chicken breasts (add thighs for more flavor); salt; fresh pepper; 1/2 lb sliced mushrooms; 1 large shallot, minced; 3/4 cup dry white wine; 1 1/4 cups chicken stock; 1/2 cup heavy cream; 2 tablespoons grainy mustard; 2 tablespoons chopped fresh tarragon (I think I used about 1 t of dried tarragon); 1 lb egg noodles, cooked, drained, and buttered for serving

Submitted by mammamia 2

"Oh my! I found this in a magazine while waiting at a doctor's office. I tried it and my 17 year old daughter said it was "amazing." I have never been really fond of tarragon, but in this recipe, it's good."

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Ready In:: 45mins
Ingredients:: 12
Serves:: 6-8

ingredients

3 tablespoons olive oil
1 ¹⁄₂ lbs boneless chicken breasts (add thighs for more flavor)
salt
fresh pepper
¹⁄₂ lb sliced mushrooms
1 large shallot, minced
³⁄₄ cup dry white wine
1 ¹⁄₄ cups chicken stock
¹⁄₂ cup heavy cream
2 tablespoons grainy mustard
2 tablespoons chopped fresh tarragon (I think I used about 1 t of dried tarragon)
1 lb egg noodles, cooked, drained, and buttered for serving

directions

In large skillet, heat 2 T oil.
Salt and pepper chicken.
Cook in a single layer until browned on all sides, about 4-5 minutes.
Remove chicken.
Pour off skillet fat.
Add remaining 1 T oil to skillet.
Add mushrooms, and cook, stirring occasionally, for 4-5 minutes.
Add shallot, and stir for 2 more minutes.
Add wine, and cook for 4 more minutes.
Add stock, cream, mustard, and bring to boil; reduce heat and cook for 6 minutes.
Add chicken and tarragon and simmer for 2-3 minutes, or until chicken is done.
Serve over cooked hot noodles.

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Reviews

SO GOOD!! I made this for my boyfriend who is very picky about good food. He loved every bite. We made a home pack of egg noodles and mixed it all together which was a no-no since we didn't have enough sauce. You may have leftover noodles but its important to have enough sauce on your plate :). I'm taking leftovers for lunch tomorrow and can't wait to eat it again.

Rosalyn E.

RECIPE SUBMITTED BY

mammamia 2

37 Recipes

I am a retired English professor and librarian. For forty years I ate on the run, working and rearing a very large family. Now I have time, and I am rediscovering cooking (and eating!). My husband and daughters like to cook as well, so we have to schedule kitchen time. I believe that exchanging recipes is a hope-filled, loving act. I can while away hours on recipezaar, reveling in its variety. I am struck again and again by the ingenuity of cooks, and by the bounty of our land, particularly in light of the stories told by my father of being so hungry in the Great Depression. Daddy, these recipes are for you. <img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/IWasAdoptedfall08.jpg" border="0" alt="Photobucket">

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