Chicken No. 14,755Chicken in Mustard-Tarragon Sauce

1. 1

   Prepare the chicken just as for the master recipe, #293.

2. 2

   Once the chicken has been cooked and removed from the pan, add the extra tablespoon of EVOO and the chopped shallots.

3. 3

   Cook the shallots for about 2 minutes, stirring occasionally.

4. 4

   Add the flour and cook for a minute more.

5. 5

   Add the stock and mustard and thicken, then add the cream and tarragon.

6. 6

   Bring an inch of water to a boil in a sauce pot.

7. 7

   Steam the asparagus just until tender, 3 or 4 minutes.

8. 8

   Slice the chicken and layer it with the asparagus.

9. 9

   Serve the sauce over the chicken and asparagus and pass some crusty bread.

* Per serving · 4 servings · Values may vary.

No additional tips available.