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