Chicken with Mustard and Tarragon Cream Sauce
- Preparing Time: -
- Total Time: -
- Served Person: Makes 4 servings
- 1 tablespoon olive oil
- 1 tablespoon butter
- 2 teaspoons dijon mustard
- 1 cup low-salt chicken broth
- 1/2 cup whipping cream
- 1/4 cup brandy
- Carbohydrate 7 g(2%)
- Cholesterol 214 mg(71%)
- Fat 51 g(78%)
- Fiber 1 g(4%)
- Protein 46 g(92%)
- Saturated Fat 18 g(91%)
- Sodium 222 mg(9%)
- Calories 706
Preparation Melt butter with oil in heavy large skillet over high heat. Sprinkle chicken with salt and pepper. Cook, skin side down, until brown, about 5 minutes. Turn over; cook 1 minute. Using tongs, transfer chicken to plate. Add shallots to same skillet; reduce heat to medium-low. Sauté until soft, about 3 minutes. Add brandy; simmer until liquid is reduced, scraping up browned bits, about 2 minutes. Whisk in broth. Return chicken to skillet, skin side up. Reduce heat to medium-low. Cover and simmer until chicken is cooked, about 20 minutes. Transfer to platter; reserve skillet. Whisk cream, tarragon, and mustard into same skillet. Increase heat to high; boil until sauce is thickened, about 2 minutes. Season with salt and pepper. Pour sauce over chicken.
Preparation Melt butter with oil in heavy large skillet over high heat. Sprinkle chicken with salt and pepper. Cook, skin side down, until brown, about 5 minutes. Turn over; cook 1 minute. Using tongs, transfer chicken to plate. Add shallots to same skillet; reduce heat to medium-low. Sauté until soft, about 3 minutes. Add brandy; simmer until liquid is reduced, scraping up browned bits, about 2 minutes. Whisk in broth. Return chicken to skillet, skin side up. Reduce heat to medium-low. Cover and simmer until chicken is cooked, about 20 minutes. Transfer to platter; reserve skillet. Whisk cream, tarragon, and mustard into same skillet. Increase heat to high; boil until sauce is thickened, about 2 minutes. Season with salt and pepper. Pour sauce over chicken.
