Recipe by Debi
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.
Top Review by Chris Wilson UK
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.
- 3 tablespoons olive oil
- 1 1⁄2 lbs boneless skinless chicken breasts, cut into 1 1/2 inch chunks
- salt, to taste
- fresh ground pepper, to taste
- 1⁄2 lb white mushroom, thinly sliced
- 1 large shallot, minced
- 3⁄4 cup dry white wine
- 1 1⁄4 cups low sodium chicken broth
- 1⁄2 cup heavy cream
- 2 tablespoons grainy mustard
- 2 tablespoons tarragon, chopped
Directions See How It's Made
- 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.
- 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.
- 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.