Chicken with Tarragon Cream Sauce

Chicken with Mustard and Tarragon Cream Sauce
Bon Appétit  | April 2003
92% would make it again
yield: Makes 4 servings
In a classic pairing, tarragon brightens up chicken for spring. Serve with steamed rice to soak up the luscious sauce.

1 tablespoon butter
1 tablespoon olive oil
4 lbs Chicken pieces or 4 chicken breasts

1/2 cup minced onion
1/2 cup brandy
2 cups low-salt chicken broth

1 cup whipping cream
8 teaspoons chopped fresh tarragon
4 teaspoons Dijon mustard

preparation

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.