Chicken with a mustard tarragon sauce
Thursday, March 08, 2012
I'm having a very off week. I'm not where I want to be with my workouts and I am swamped with work... for some reason I just can't find my rhythm this week. Anyway I've been moping all day so I thought I'd make some comfort food tonight for dinner. The small amount of heavy cream or half and half makes this a creamy comforting dish.
1 or 2 tablespoons butter
4 chicken breasts or thighs
Granulated garlic powder
3 or so shallots, chopped
Sherry (somewhere between a quarter to half cup depending on how much chicken there is)
1/2 to 3/4 cup chicken broth
Several tablespoons heavy cream or half and half
fresh or dried tarragon (amount will vary depending on what tastes good to you. I love tarragon so I usually use it liberally)
About a tablespoon or so of Dijon mustard
Season chicken with pepper and garlic powder. Melt butter in heavy large skillet over high heat. Cook until brown. Turn over; cook a minute or so more. Remove chicken from skillet and set aside on a plate.
Add shallots to same skillet; reduce heat to medium and saute until soft 2 to 3 minutes. Deglaze pan by adding sherry and simmer until it's reduced. Scrape up browned bits and add broth. Return chicken to skillet. Reduce heat to medium-low. Cover and simmer until chicken is cooked, about 15 to 20 minutes. Transfer chicken to a platter.
Whisk cream, tarragon, and mustard into the broth shallot mixture in same skillet. Boil until sauce is thickened (a minute or two). Season pepper if needed. Pour about 2 tablespoons of sauce over each chicken breast. I served it with wild rice and roasted asparagus.