Chicken with Tarragon-Mustard Sauce
- 1 teaspoon dried tarragon
- 1/2 teaspoon salt, plus more to taste
- 1/4 teaspoon black pepper, plus more to taste
- 2 lbs. boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 1/2 cup chopped shallots
- 16 ounces sliced mushrooms
- 1/2 cup dry white wine
- 1/2 cup chicken stock
- 2 stems fresh tarragon
- 2 tablespoons half and half
- 1 tablespoon dijon mustard
- 1 tablespoon cornstarch
- 2 tablespoons chopped fresh parsley, for garnish
- This recipe is gluten-free (some ingredients require gluten-free brands)
- Produce
- Mushrooms (16 ounces)
- Parsley, fresh (2 tablespoons)
- Shallots (1/2 cup)
- Tarragon, dried (1 teaspoon)
- Tarragon, stems fresh (2)
- Meat
- Chicken breasts, boneless skinless (2 lbs.)
- Canned Goods
Chicken stock (1/2 cup)
- Condiments
- Dijon mustard (1 tablespoon)
- Cooking & Baking
- Black pepper (1/4 teaspoon)
- Cornstarch (1 tablespoon)
- Olive oil (1 tablespoon)
- Salt (1/2 teaspoon)
- Dairy
- Butter, unsalted (1 tablespoon)
- Half and half (2 tablespoons)
- Beer, Wine & Liquor
- White wine, dry (1/2 cup)
Preparation
Read recipe preparation on goodlifeeats.com
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Published January 7, 2010 (3 years ago).
7 people saved this recipe.
