Ingredients
3 TBL olive oil
1 1/2 pounds skinless, boneless breasts cut into 1 1/2 inch chunks
sa.t and pepper
1/2 pound white mushrooms, thinly sliced
1 large shallot, nimved
3/4 cup dry white wine
1 1/4 cups chicken stock
1/2 cup heavy cream
2 TBL grainy mustard
2 TBL chopped tarragon
Buttered noodles for serving
Preparation
In a large skillet, heat 2 TBL oil. Season the chicken with salt and pepper and add to skillet in single layer. Cook over high heat, turning once, until browned but not cooked through, 4-5 minutes. Using a slotted spoon, transfer chicken to a plate. Pour off any fat in the skillet/ Add remaing 1 TBL oil to skillet. Add mushrooms, and cook over high heat stirring occasionally, until browned, 4-5 minutes. Add the shallot and cook, stirring for 2 min. Add the wine and cook until reduced to 2 TBLS, about 4 minutes. ADd the stock, cream and mustard and bring to a boil. Cook until the sauce has reduced by half, about 6 minutes. Return the chicken and juices to the skillet and simmer over moderate heat until the chicken is cooked through, 2-3 minutes; season with salt and pepper. stir in the tarragon. serve with buttered noodles
