Wednesday, May 1, 2013

Chicken In Tarragon-Mustard Cream Sauce

I need to make a bit of a disclaimer here, I have issues with raw poultry that make me queasy enough to be unable to enjoy the meat once cooked.  If I don't see it raw, I can live in denial;).  I also am not a huge fan of tarragon.  So, I had issues with the dish, but still found the sauce to be very tasty,  (the one bite of chicken was too, but my issues made it hard to enjoy)  The boy loved the pasta and sauce as well, and liked the chicken.  My husband loved it!  It was easy and pretty fast to make.  The most work was the knife work.  If you are a fan of dark meat, you will love this.  It didn't photograph to well, but my husband said don't worry about that, taste is what counts.



Chicken In Tarragon-Mustard Cream Sauce
 

3 Tbl extra-virgin olive oil
1 1/2 Lb skinless boneless chicken thighs, cut into 1/2-in chunks
Salt and freshly ground pepper
1/2 Lb white mushrooms thinly sliced
1 large shallot minced
3/4 Cup dry white wine
1 1/4 Cup chicken stock or low-sodium broth
1/2 Cup heavy cream
2 Tbl grainy mustard
2 Tbl chopped tarragon
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, until browned but not cooked
through,  4 to 5 minutes. Using a slotted spoon, transfer the chicken to
a plate. Pour off any fat in the skillet.~
2. Add the remaining 1 tablespoon of oil to the skillet. Add the
mushrooms and cook over high heat, stirring occasionally, until browned,
4 to 5 minutes. Add the shallot and cook, stirring, for 2 minutes. Add
the wine and cook until reduced to 2 tablespoons, about 4 minutes. Add
the stock, cream and mustard and bring to a boil. Cook until the sauce
has reduced by half, about 6 minutes.~
3. 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. Stir in the tarragon. Serve with
buttered noodles.~



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