Chicken No. 14,755Chicken in Mustard-Tarragon Sauce

• 1/2 cup heavy cream for the sour cream
• 1 more tablespoon EVOO
• 3 shallots, finely chopped
• 1 tablespoon all-purpose flour
• 3 tablespoons fresh tarragon, chopped (from 4 sprigs)
• 1 pound asparagus, trimmed

1. Prepare the chicken just as for the master recipe, #293.
2. Once the chicken has been cooked and removed from the pan, add the extra tablespoon of EVOO and the chopped shallots.
3. Cook the shallots for about 2 minutes, stirring occasionally.
4. Add the flour and cook for a minute more.
5. Add the stock and mustard and thicken, then add the cream and tarragon.
6. Bring an inch of water to a boil in a sauce pot.
7. Steam the asparagus just until tender, 3 or 4 minutes.
8. Slice the chicken and layer it with the asparagus.
9. Serve the sauce over the chicken and asparagus and pass some crusty bread.

heavy cream, evoo, shallots, flour, fresh tarragon

Taken from www.epicurious.com/recipes/food/views/chicken-no-14-755-chicken-in-mustard-tarragon-sauce-374505 (may not work)