Chicken in Tarragon

Mustard Cream Sauce over

Whole Wheat Noddles

Serves 4

 

Ingredients:

3 tablespoon olive oil

1 1/2# chicken breast (boneless and skinless)

cut into 1/4-inch slices

1/2 # white mushrooms (sliced thin)

1 large shallot, minced

3/4 cup dry white wine

1 1/4 cup chicken stock (low sodium) 

1/2 cup heavy cream

2 tablespoon grainy mustard

2 tablespoon fresh chopped Tarragon

 8 ounces whole wheat wide noddles

-Heat two tablespoons of olive oil, and saute chicken for or five minutes, until almost done- remove from the saute pan, and set aside.

-Add one tablespoon of the olive oil, add mushrooms and cook for 4-5 minutes; add the shallots, saute 2 minutes.

-Add the wine, and cook until reduced to about two tablespoons

-Add the chicken stock, cream and mustard and until sauce is reduced by 1/2- about 6 minutes

-Return the chicken to the pan and cook about four minutes, stir in the Tarragon.

Meanwhile, cook the noodles according to package instructions, drain, return to the pot, add butter and season with salt.

-Divide the noddles between four dinner plates, top with the Chicken, and sprinkle with some more fresh tarragon.

Chef's Note: Serve with an elegant Chardonnay, such as one from Chablis.