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    You are in: Home / Recipes / Chicken with Mustard and Tarragon Cream Sauce Recipe
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    Chicken with Mustard and Tarragon Cream Sauce

    Chicken with Mustard and Tarragon Cream Sauce. Photo by pattikay in L.A.

    1/2 Photos of Chicken with Mustard and Tarragon Cream Sauce

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    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    25 mins

    20 mins

    Bev's Note:

    Make sure to serve this with steamed rice to soak up all this delicious sauce! From Bon Appetit.

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    Units: US | Metric


    1. 1
      Melt butter with oil in heavy large skillet over high heat.
    2. 2
      Sprinkle chicken with salt and pepper.
    3. 3
      Cook, skin side down, until brown, about 5 minutes.
    4. 4
      Turn over; cook 1 minute.
    5. 5
      Using tongs, transfer chicken to plate.
    6. 6
      Add shallots to same skillet; reduce heat to medium-low.
    7. 7
      Saute until soft, about 3 minutes.
    8. 8
      Add brandy; simmer until liquid is reduced, scrapping up browned bits, about 2 minutes.
    9. 9
      Whisk in broth.
    10. 10
      Return chicken to skillet, skin side up.
    11. 11
      Reduce heat to medium low.
    12. 12
      Cover, and simmer until shicken is cooked, about 20 minutes.
    13. 13
      Transfer to platter; reserve skillet.
    14. 14
      Whisk cream, tarragon and mustard into same skillet.
    15. 15
      Increase heat to high; boil until sauce is thickened, about 2 minutes.
    16. 16
      Season with salt and pepper.
    17. 17
      Pour sauce over chicken.

    Ratings & Reviews:

    • on May 15, 2010


      Turned out so much better that I expected. Directions were clear and recipe was economical, considering it's at least as good as anything I've had in most above-average restaurants. We served it over a basmati/wild rice mix. BF and I absolutely loved it. Will definitely make again!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on August 08, 2008


      Delicious, tender chicken made a great supper with rice and green peas! I used only 2 chicken breasts, but doubled the sauce. Subbed half and half in place of whipping cream and white wine for the brandy. Hadn't ever cooked with fresh tarragon, so wasn't sure what to expect, but it was easy to make and the sauce was good on rice! Thanks for a new chicken recipe!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on January 07, 2008


      wow, tasted great , I used white wine instade of brandy,, and added asparagus that was left in the fridge , it was very good ,thank you

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (11)


    Nutritional Facts for Chicken with Mustard and Tarragon Cream Sauce

    Serving Size: 1 (364 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 711.7
    Calories from Fat 474
    Total Fat 52.6 g
    Saturated Fat 19.2 g
    Cholesterol 208.8 mg
    Sodium 232.1 mg
    Total Carbohydrate 7.6 g
    Dietary Fiber 0.2 g
    Sugars 0.1 g
    Protein 40.7 g

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