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dinner in half an hour? well, close to it! serve this with rice to take advantage of the lovely sauce
- heat butter and olive oil in skillet, add chicken and brown on both sides, about 8 minutes total, remove to a plate add shallots, saute until softened, a few mins.
- add brandy, scraping up bits, and reduce by half.
- add chickenbroth, return chicken to skillet, cover and simmer 20 minutes, remove chicken add cream, tarragon and mustard, stirring, raise heat and cook until thickened, a few minutes.
- serve over chicken.
- add salt& pepper to taste.