Chicken in Tarragon Mustard Cream Sauce

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.

• Ready In: 45 mins
• Serves: 6-8

Ingredients

• 3  tablespoons olive oil
• 1 1⁄2 lbs boneless chicken breasts (add thighs for more flavor)
•  salt
•  fresh pepper
• 1⁄2 lb  sliced mushrooms
• 1  large shallot, minced
• 3⁄4 cup dry white wine
• 1 1⁄4 cups  chicken stock
• 1⁄2 cup heavy cream
• 2  tablespoons grainy mustard
• 2  tablespoons  chopped fresh tarragon (I think I used about 1 t of dried tarragon)
• 1  lb  egg noodles, cooked, drained, and buttered for serving

Directions

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.