0 recipes from contoocook and beyond


3 tbsps. butter
2 tbsps. olive oil
l 3-l/2 lb. chicken cut into 8 pieces (or all breasts or thighs)
l-3/4 cups canned chicken broth
3 tbsps. chopped shallots
2 large carrots, peeled, cut into thin diagonal slices
l lbs. mushrooms, sliced
l/2 cup dry white wine
l/4 cup white wine tarragon vinegar
l cup whipping cream
2-l/2 tbsps. coarse grained mustard
l tsp. crumbled tarragon
Melt l tbsps. butter with oil in large heavy skillet over high heat.
Season chicken with s&p. Add chicken to skillet & saute until brown,
about 5 mins. per side. Pour l/4 cup broth into skillet. Reduce heat
to medium-low. Cover & cook until chicken is tender, turning once,
about 20 mins. Transfer chicken to bowl; cover to keep warm. Pour
pan juices into small bowl. Degrease pan juices and reserve. Melt
remaining 2 tbsps. butter in same skillet over med-high heat. Add
shallots & cook until translucent, about 4 mins. Add carrots & saute
5 mins. Add sliced shrooms & cook until tender stirring about l0
mins. Transfer veggies to bowl. Add remaining l-l/2 cups broth,
reserved pan juices, liquid in veggie bowl, wine & vinegar to
skillet. Bring to boil. Cook until reduced to l/2 cup, about 20 mins
Add cream, mustard & tarragon. Bring to boil. Return chicken and
veggies to skillet. Cook until chicken is warmed through, about
5 mins. Spoon sauce over chicken.
Serves 4. Serve with buttered noodles.

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