Chicken with Mustard and Tarragon Cream Sauce

Recipe by Bev I Am
READY IN: 45mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
Advertisement

DIRECTIONS

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