Chicken with Mustard and Tarragon Cream Sauce

1. 1

   Melt butter with oil in heavy large skillet over high heat.

2. 2

   Sprinkle chicken with salt and pepper.

3. 3

   Cook, skin side down, until brown, about 5 minutes.

4. 4

   Turn over; cook 1 minute.

5. 5

   Using tongs, transfer chicken to plate.

6. 6

   Add shallots to same skillet; reduce heat to medium-low.

7. 7

   Saute until soft, about 3 minutes.

8. 8

   Add brandy; simmer until liquid is reduced, scraping up browned bits, about 2 minutes.

9. 9

   Whisk in broth.

10. 10

    Return chicken to skillet, skin side up.

11. 11

    Reduce heat to medium-low.

12. 12

    Cover and simmer until chicken is cooked, about 20 minutes.

13. 13

    Transfer to platter; reserve skillet.

14. 14

    Whisk cream, tarragon, and mustard into same skillet.

15. 15

    Increase heat to high; boil until sauce is thickened, about 2 minutes.

16. 16

    Season with salt and pepper.

17. 17

    Pour sauce over chicken.

* Per serving · 4 servings · Values may vary.

No additional tips available.