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1
Rinse chicken and pat dry.
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2
Sprinkle with salt and pepper.
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3
Heat 1 T. butter and the oil in large heavy skillet over medium-high heat.
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4
Add chicken and cook until well browned on all sides, 15-18 minutes.
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5
Using slotted spoon, transfer chicken to plate; pour any fat on plate back into skillet.
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6
Add mushrooms to skillet and cook, stirring occasionally, until light golden, about 3 minutes.
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7
Transfer to small plate.
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8
Pour off fat from skillet, leaving thin film of fat and browned bits.
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9
Add shallots to skillet and cook until slightly softened, 30-60 seconds.
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10
Pour in beef and 1/4 cup cream.
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11
Heat to boiling, scraping sides and bottom of skillet with wooden spoon.
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12
Return chicken to skillet, cover, and reduce heat.
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13
Simmer, turning pieces once, until chicken is tender, about 20 minutes.
-
14
Transfer chicken to warm serving platter, cover, and keep warm.
-
15
(Recipe can be prepared in advance up to this point.
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16
).
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17
Skim fat from surface of sauce.
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18
Stir in remaining 1/4 cup cream and the mushrooms.
-
19
Heat to boiling and boil vigorously until sauce is reduce by half.
-
20
Skim off excess fat if necessary.
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21
Stir in mustard, black and cayenne peppers, and any juice from chicken.
-
22
Taste and adjust seasonings.
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23
Remove sauce from heat and whisk in remaining 1 T. butter.
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24
Pour sauce over chicken and sprinkle with parsley.
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25
Serve hot over buttered noodles.
