Chicken with Mustard and Tarragon Cream Sauce

Name: Chicken with Mustard and Tarragon Cream Sauce
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 4 serving(s)
Ingredients: 1 tablespoon butter; 1 tablespoon olive oil; 3 lbs whole chickens, cut into 8 pieces; 3/4 cup chopped shallot; 1/4 cup brandy; 1 cup low sodium chicken broth; 1/2 cup whipping cream; 4 teaspoons chopped fresh tarragon; 2 teaspoons Dijon mustard

(11)

Recipe by Bev I Am

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

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READY IN: 45mins

SERVES: 4

UNITS: US

INGREDIENTS

Nutrition

1

tablespoon butter
1

tablespoon olive oil
3

lbs whole chickens, cut into 8 pieces
³⁄₄

cup chopped shallot
¹⁄₄

cup brandy
1

cup low sodium chicken broth
¹⁄₂

cup whipping cream
4

teaspoons chopped fresh tarragon
2

teaspoons Dijon mustard

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.