Chicken In Tarragon-Mustard Cream Sauce

• 3 TBL olive oil
• 1 1/2 pounds skinless, boneless breasts cut into 1 1/2 inch chunks
• sa.t and pepper
• 1/2 pound white mushrooms, thinly sliced
• 1 large shallot, nimved
• 3/4 cup dry white wine
• 1 1/4 cups chicken stock
• 1/2 cup heavy cream
• 2 TBL grainy mustard
• 2 TBL chopped tarragon
• Buttered noodles for serving

1. In a large skillet, heat 2 TBL oil. Season the chicken with salt and pepper and add to skillet in single layer. Cook over high heat, turning once, until browned but not cooked through, 4-5 minutes. Using a slotted spoon, transfer chicken to a plate. Pour off any fat in the skillet/
2. Add remaing 1 TBL oil to skillet. Add mushrooms, and cook over high heat stirring occasionally, until browned, 4-5 minutes. Add the shallot and cook, stirring for 2 min. Add the wine and cook until reduced to 2 TBLS, 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. Return the chicken and juices to the skillet and simmer over moderate heat until the chicken is cooked through, 2-3 minutes; season with salt and pepper. stir in the tarragon. serve with buttered noodles

olive oil, skinless, pepper, white mushrooms, shallot, white wine, chicken stock, heavy cream, tbl, tbl

Taken from www.epicurious.com/recipes/member/views/chicken-in-tarragon-mustard-cream-sauce-1277787 (may not work)