1. In a very large skillet, heat 2 Tbsp of the olive oil. Season the chicken with salt and pepper and add to the skillet in a single layer. Cook over high heat, turning once, until browned but not cooked through, 4-5 minutes. Using a slotted spoon, transfer the chicken to a plate. Pour any fat off the skillet. 2. Add the remaining 1 Tbsp of oil to the skillet. Add the mushrooms and cook over high heat, stirring occasionally, until browned, 4 - 5 minutes. Add the shallot and cook, stirring, for 2 minutes. Add the wine and cook until reduced to 2 Tbsp, about 4 minutes. (this is a good time for the cook to have a glass of the chardonnay too) Add the stock, cram and mustard and bring to a boil. Cook until the sauce has reduced by half, about 6 minutes. 3. Return the chicken and any accumulated juices to the skillet and simmer over moderate heat until the chicken is cooked through, 2 to 3 minutes; season with salt and pepper. Stir in the tarragon. ---------------------------------------------------------------------------
Nutrition
Ingredients
