Chicken and Mushrooms in a Mustard-Tarragon Sauce
Words of wisdom from the family: “Pasta required. Very savory and smooth. Slurp-worthy sauce.” This is a recipe that, while good on its own, could be really interesting with some experimentation; we already did a bit of adapting. Original recipe from Seasons and Supplies
- 3 Tbsp. olive oil
- 3 skinless, boneless chicken breasts.
- 1/4 cup onion, diced
- 8 oz. sliced mushrooms (typical tray)
- 3/4 cup dry white wine (generous)
- 1 1/2 cups chicken stock or broth
- 3/4 cup heavy cream
- 2 Tbsp. + 1 tsp. grainy mustard (less if using regular Dijon) (again, be generous)
- 2 Tbsp. fresh tarragon, chopped (or 1 1/2 tsp. dried)
- Sprinkle of marjoram
- 1 garlic clove, diced
- Salt and pepper to taste
- In a large skillet, heat 2 Tbsp. olive oil and garlic over medium heat. Add chicken and cook until browned on one side. Turn and lightly cook on the other side- it will cook more in the sauce later, so don’t overcook it here.
- Drain fat from the pan. Add another Tbsp. olive oil and add mushrooms; cook, stirring frequently, until golden brown. Add onion and cook until the onion softens.
- Add wine and reduce until all but a few tablespoons have evaporated/ are absorbed. Pour in chicken stock, cream, and mustard. Heat until boiling, then reduce heat and allow the sauce to simmer.
- While the sauce reduces, cut chicken into medium size pieces. Add to sauce, toss to coat, and continue to simmer the sauce until it has reduced by half.
- Stir in tarragon and marjoram, and cook another minute. Taste and adjust salt and pepper as needed.
- Serve over pasta or rice (we used whole-wheat fettuccine).
NOTES: The original recipe did not call for cutting up the chicken before adding it back into the sauce; it also did not call for any seasoning on the chicken. Those were both liberties that I took to add a bit more flavor to it. I also had a lot of trouble getting the sauce to reduce, possibly because of the cream, so it was a bit thin. The general vote was that it was delicious, but needed the pasta in order to stand as a dish; if you multiplied the recipe, though, it could make a killer soup/ stew. I’m looking forward to making this again, or at least a variant of it.