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.


  • 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 


  • 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.

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