More Great Recipes: Main Dish | Poultry

Chicken with mustard and tarragon cream sauce

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By kiki
Member since 2007

Serves | Prep Time | Cook Time


1 tablespoon butter
1 tablespoon olive oil
1 3-pound whole chicken, cut into 8 pieces
3/4 cup chopped shallots
1/4 cup brandy
1 cup low-salt chicken broth
1/2 cup whipping cream
4 teaspoons chopped fresh tarragon
2 teaspoons Dijon mustard

Melt butter with oil in heavy large skillet over high heat.

Sprinkle chicken with salt and pepper.

Cook, skin side down, until brown, about 5 minutes.

Turn over; cook 1 minute.

Using tongs, transfer chicken to plate.

Add shallots to same skillet; reduce heat to medium-low.

Sauté until soft, about 3 minutes.

Add brandy; simmer until liquid is reduced, scraping up browned bits, about 2 minutes.

Whisk in broth.

Return chicken to skillet, skin side up.

Reduce heat to medium-low. Cover and simmer until chicken is cooked, about 20 minutes.

Transfer to platter; reserve skillet.

Whisk cream, tarragon, and mustard into same skillet.

Increase heat to high; boil until sauce is thickened, about 2 minutes.

Season with salt and pepper.

Pour sauce over chicken.

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