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Chicken with Mustard and Tarragon cream sauce- 9/18/10

Chicken with mustard and Tarragon cream sauce is a classic French dish.  A touch of  mustard and tarragon cream simply brighten and elevates the taste of the chicken . Serve this dish with  egg noodles, rice pilaf, boiled new potatoes, or with plain white rice to soak up the luscious sauce.  If you want to turn  ordinary chicken into a special treat then try out this recipe.   The Chicken is first browned and then braised with shallots, white wine, and chicken broth; then served on a bed of rice and smothered in a rich mushroom, tarragon, mustard, and creamy sauce. The sauce is really Fantastic!

DELICIOUS!   I can't stop eating the sauce.  Tarragon has an aromatic property reminiscent of anise and it gives the dish a nice flavor.

Close up look at dish.

Preparation work..

1 table spoon butter

1 tablespoon olive oil

8 pieces of chicken thighs

2 large chopped shallots

1/4 white wine

1/2 cup whipping cream

1 cup chicken broth

3-4 sprigs of tarragon

2 teaspoons Dijon mustard

1-8oz button mushrooms

Melt the butter with the oil in a heavy large skillet over high heat.  Sprinkle the chicken with salt and pepper.  Cook skin down, until brown, about 3-4 minutes.

Turn over, cook for a few minutes until brown.  Transfer the chicken to a plate and set aside.

Add shallots to the same skillet.  Reduce the heat to medium low and sautéed until soft about 3 minutes.

Add the white wine...

Let the wine cook down until most of it has evaporated.

Put the chicken back in the skillet.

Pour the chicken broth inside the skillet and let it come to a boil.

Reduce the heat to medium high.  Cover the skillet and let it simmer for about 15 minutes. 

Add the mushroom...

Add the mustard and let it cook for another 5 minutes (medium heat).

Pour the cream in the skillet..

and bring it to a boil and let the sauce thicken about 2 minutes.

While the sauce is thickening, chopped the tarragon..

Add the tarragon to the skillet.  Taste the sauce and adjust seasoning.

Filed as: Meat

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