Chicken in Tarragon-Mustard Cream Sauce

When I was 23, I was living in Hawaii about 5,000 miles away from Seamus. While there were of course times when I missed Shea, I had such fantastic friends that I never had to feel lonely.

For example on my 23rd birthday, my good friend (and future roommate who ingrained the love of food and cooking in Shea and me), Bob, celebrated with me by making me a fantastic meal. Bob brought over a small grill and a bag of chicken that had been marinating in his homemade mustard and tarragon sauce. The chicken was moist and delicious, and we had a fantastic night chowing down with all of our good friends.

This recipe is a take off of Bob's, from Food and Wine Magazine. While Shea wasn't there to experience my 23rd birthday party, I have told him about it so much that when he saw this recipe online, he knew that I would love it.


Chicken in Tarragon-Mustard Cream Sauce
Courtesy of Food and Wine at http://www.foodandwine.com/recipes/chicken-in-tarragon-mustard-cream-sauce

Ingredients

1. 3 tablespoons extra-virgin olive oil
2. 1 1/2 pounds skinless, boneless chicken thighs, cut into 1/2-inch strips, or skinless, boneless breasts, cut into 1 1/2-inch chunks
3. Salt and freshly ground pepper
4. 1/2 pound white mushrooms, thinly sliced
5. 1 large shallot, minced
6. 3/4 cup dry white wine
7. 1 1/4 cups chicken stock or low-sodium broth
8. 1/2 cup heavy cream
9. 2 tablespoons grainy mustard
10. 2 tablespoons chopped tarragon
11. Buttered noodles, for serving

Directions

1. In a very large skillet, heat 2 tablespoons of the oil. Season the chicken with salt and pepper and add it to the skillet in a single layer. Cook over high heat, turning once, until browned but not cooked through, 4 to 5 minutes. Using a slotted spoon, transfer the chicken to a plate. Pour off any fat in the skillet.
2. Add the remaining 1 tablespoon of oil to the skillet. Add the mushrooms and cook over high heat, stirring occasionally, until browned, 4 to 5 minutes. Add the shallot and cook, stirring, for 2 minutes. Add the wine and cook until reduced to 2 tablespoons, about 4 minutes. Add the stock, cream and mustard and bring to a boil. Cook until the sauce has reduced by half, about 6 minutes.
3. Return the chicken and any accumulated juices to the skillet and simmer over moderate heat until the chicken is cooked through, 2 to 3 minutes; season with salt and pepper. Stir in the tarragon. Serve with buttered noodles

Bob giving me a Bday Lei right before grilling up some mustard and tarragon chicken for my 23 birthday!