Ingredients
-
1
-
1
-
3
-
3/4
-
1/4
-
1
-
1/2
-
4
-
2
-
-
-
-
-
-
Directions
Chicken with Mustard and Tarragon Cream Sauce, Make sure to serve this with steamed rice to soak up all this delicious sauce! From Bon Appetit , Turned out so much better that I expected Directions were clear and recipe was economical, considering it’s at least as good as anything I’ve had in most above-average restaurants We served it over a basmati/wild rice mix BF and I absolutely loved it Will definitely make again!
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Steps
|
1
Done
|
Melt Butter With Oil in Heavy Large Skillet Over High Heat. |
|
2
Done
|
Sprinkle Chicken With Salt and Pepper. |
|
3
Done
|
Cook, Skin Side Down, Until Brown, About 5 Minutes. |
|
4
Done
|
Turn Over; Cook 1 Minute. |
|
5
Done
|
Using Tongs, Transfer Chicken to Plate. |
|
6
Done
|
Add Shallots to Same Skillet; Reduce Heat to Medium-Low. |
|
7
Done
|
Saute Until Soft, About 3 Minutes. |
|
8
Done
|
Add Brandy; Simmer Until Liquid Is Reduced, Scrapping Up Browned Bits, About 2 Minutes. |
|
9
Done
|
Whisk in Broth. |
|
10
Done
|
Return Chicken to Skillet, Skin Side Up. |
|
11
Done
|
Reduce Heat to Medium Low. |
|
12
Done
|
Cover, and Simmer Until Shicken Is Cooked, About 20 Minutes. |
|
13
Done
|
Transfer to Platter; Reserve Skillet. |
|
14
Done
|
Whisk Cream, Tarragon and Mustard Into Same Skillet. |
|
15
Done
|
Increase Heat to High; Boil Until Sauce Is Thickened, About 2 Minutes. |
