Chicken In Tarragon Mustard Cream Sauce Recipe

Name: Chicken In Tarragon Mustard Cream Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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.

1045

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 3 tablespoons olive oil, 1 1/2 lbs boneless chicken breasts (add thighs for more flavor), salt, fresh pepper, and more.

Yes, Chicken In Tarragon Mustard Cream Sauce falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chicken In Tarragon Mustard Cream Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions