Another Chicken in Tarragon-Mustard Cream Sauce Recipe!

Total Time
Prep 30 mins
Cook 0 mins

THis is a classic French recipe with a flavourful cream sauce with wine. It's a quick and tasty stir fry recipe I got from a past issue of Food & Wine. Serve over buttered egg noodles and a crisp, cold, dry Chardonnay.

Ingredients Nutrition


  1. In a very large skillet, heat 2 Tbsp of the olive oil. Season the chicken with salt and pepper and add to the skillet in a single layer. Cook over high heat, turning once, until browned but not cooked through, 4-5 minutes. Using a slotted spoon, transfer the chicken to a plate. Pour any fat off the skillet.
  2. Add the remaining 1 Tbsp of oil to the skillet. 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 Tbsp, about 4 minutes. (this is a good time for the cook to have a glass of the chardonnay too) Add the stock, cram 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.
Most Helpful

Sorry BC, the ingredients are five star, but something is really wrong with the timing in this recipe. I don't know what kind of nuclear reactor Beautiful BC has in their kitchen, but mere mortals can't boil off 200ml of water in 6 minutes - more like 20! Chicken also doesn't brown, don't try to. Cook it to white, or add it later, about the same time as the mushrooms.

Chris Wilson UK October 22, 2012