Thursday, October 10, 2013

Chicken in Tarragon-Mustard Cream Sauce

The boy took the pictures.  Not great :)
For throwback Thursday, I chose a meal I didn't really want again as I was going to be out.  My husband loved this the first time we had it, and while I enjoyed the flavor, it was my issues with raw chicken, again, that prevented me from being able to enjoy it.  Even the boy likes it despite the presence of those evil mushrooms ;).

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
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.~

Yea not great pictures ;)

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