Chicken in Tarragon Mustard Cream Sauce

READY IN: 45mins
Recipe by mammamia 2

Oh my! I found this in a magazine while waiting at a doctor's office. I tried it and my 17 year old daughter said it was "amazing." I have never been really fond of tarragon, but in this recipe, it's good.

Top Review by Rosalyn E.

SO GOOD!! I made this for my boyfriend who is very picky about good food. He loved every bite. We made a home pack of egg noodles and mixed it all together which was a no-no since we didn't have enough sauce. You may have leftover noodles but its important to have enough sauce on your plate :). I'm taking leftovers for lunch tomorrow and can't wait to eat it again.

Ingredients Nutrition


  1. In large skillet, heat 2 T oil.
  2. Salt and pepper chicken.
  3. Cook in a single layer until browned on all sides, about 4-5 minutes.
  4. Remove chicken.
  5. Pour off skillet fat.
  6. Add remaining 1 T oil to skillet.
  7. Add mushrooms, and cook, stirring occasionally, for 4-5 minutes.
  8. Add shallot, and stir for 2 more minutes.
  9. Add wine, and cook for 4 more minutes.
  10. Add stock, cream, mustard, and bring to boil; reduce heat and cook for 6 minutes.
  11. Add chicken and tarragon and simmer for 2-3 minutes, or until chicken is done.
  12. Serve over cooked hot noodles.

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