Chicken In Tarragon Mustard Cream Sauce

• 3 tablespoons olive oil
• 1 1/2 lbs boneless chicken breasts (add thighs for more flavor)
• salt
• fresh pepper
• 1/2 lb sliced mushrooms
• 1 large shallot, minced
• 3/4 cup dry white wine
• 1 1/4 cups chicken stock
• 1/2 cup heavy cream
• 2 tablespoons grainy mustard
• 2 tablespoons chopped fresh tarragon (I think I used about 1 t of dried tarragon)
• 1 lb egg noodles, cooked, drained, and buttered for serving

1. In large skillet, heat 2 T oil.
2. Salt and pepper chicken.
3. Cook in a single layer until browned on all sides, about 4-5 minutes.
4. Remove chicken.
5. Pour off skillet fat.
6. Add remaining 1 T oil to skillet.
7. Add mushrooms, and cook, stirring occasionally, for 4-5 minutes.
8. Add shallot, and stir for 2 more minutes.
9. Add wine, and cook for 4 more minutes.
10. Add stock, cream, mustard, and bring to boil; reduce heat and cook for 6 minutes.
11. Add chicken and tarragon and simmer for 2-3 minutes, or until chicken is done.
12. Serve over cooked hot noodles.

olive oil, chicken breasts, salt, fresh pepper, mushrooms, shallot, dry white wine, chicken stock, heavy cream, grainy mustard, fresh tarragon, egg noodles

Taken from www.food.com/recipe/chicken-in-tarragon-mustard-cream-sauce-307444 (may not work)