Chicken with Mustard and Tarragon Cream Sauce

READY IN: 45mins
Recipe by Bev I Am

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

Top Review by Daisy D Petals

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!

Ingredients Nutrition


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

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