Recipe: Chicken In Mustard And Tarragon Cream Sauce
Pick up some tarragon on your next farmer’s market outing so you can enjoy this summertime favorite from Holloran Vineyard Wines. Serve alongside a fresh salad (like this one!) and a bright Dundee Hills Chardonnay to complement the richness of the sauce. This recipe serves four and begs to be enjoyed on a patio alongside friends and family.
See the full recipe here.
Ingredients
- 1 ½ lb boneless chicken thighs or breasts, sliced in 1 ½ inch strips
- ½ lb mushrooms, thinly sliced
- 1 large shallot
- ¾ cup Chardonnay
- 1 ¼ cup chicken stock
- ½ cup heavy cream
- 2 Tbsp grainy mustard
- 2 Tbsp chopped tarragon
- 3 Tbsp olive oil
- Salt and pepper to taste
- Cooked noodles + butter
Instructions
- Heat 2 tablespoons of oil in a large skillet.
- Season the chicken with salt and pepper and add it to the pan in one layer. Cook the chicken over high heat, until brown on both sides, about 4-5 minutes. Transfer the chicken to a plate and add the remaining tablespoon of oil to the pan.
- Add the mushrooms and cook over high heat, stirring occasionally, until browned, 4-5 minutes.
- Add the shallot and cook, stirring, for 2 minutes. Add the wine and cook until reduced to 2 tablespoons, about 4 minutes.
- Add stock, cream and mustard and bring to a boil. Cook until the sauce has reduced by half, about 6 minutes.
- Return the chicken and all accumulated juices to the skillet and simmer over moderate heat until the chicken is cooked through, 2-3 minutes.
- Adjust seasoning, stir in the tarragon and serve with buttered noodles.