Chicken In Tarragon-Mustard Cream Sauce

• 3 tablespoons extra-virgin olive oil
• 1 1/2 pounds skinless, boneless chicken thighs, cut into 1/2-inch strips, or skinless, boneless breasts, cut into 1 1/2-inch chunks
• Salt and freshly ground pepper
• 1/2 pound white mushrooms, thinly sliced
• 1 large shallot, minced
• 3/4 cup dry white wine
• 1 1/4 cups chicken stock or low-sodium broth
• 1/2 cup heavy cream
• 2 tablespoons grainy mustard
• 2 tablespoons chopped tarragon
• Buttered noodles, for serving

1. 1.In a very large skillet, heat 2 tablespoons of the oil. Season the chicken with salt and pepper and add it to the skillet in a single layer. Cook over high heat, turning once, until browned but not cooked through, 4 to 5 minutes. Using a slotted spoon, transfer the chicken to a plate. Pour off any fat in the skillet.
2. 2.Add the remaining 1 tablespoon of oil to the skillet. Add the mushrooms and cook over high heat, stirring occasionally, until browned, 4 to 5 minutes. Add the shallot and cook, stirring, for 2 minutes. Add the wine and cook until reduced to 2 tablespoons, 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.
3. 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. Serve with buttered noodles.

extravirgin olive oil, skinless, salt, white mushrooms, shallot, white wine, chicken, heavy cream, grainy mustard, tarragon, buttered noodles

Taken from www.epicurious.com/recipes/member/views/chicken-in-tarragon-mustard-cream-sauce-50095461 (may not work)