Quick Chicken in Tarragon-Mustard Cream Sauce

If you’re a fan of chicken and are looking for a new and quick (30 minutes) way to make it tasty, give the recipe below a try.


You know chicken is good for you, right?  Especially, a chicken breast without the skin.  Well, that can be true…or it can be false.  The truth is that any food can be “bad” for you.  Without testing, you’ll never know for sure.  However, you do want to pay attention to how you feel an hour or two after your meal.  You shouldn’t feel lethargic, have cravings, or mentaly on-edge.  If so, you probably need more protein and fat, or less.  If you would like to know for sure what your carb/protien/fat ratio should be, ask me about Metabolic Typing.


This particular recipe can be prepared for those who need a moderate or high degree of healthy fat in their diet.  If you do well on a higher protien/fat diet, use chicken thighs.  If your body responds better to a leaner diet, use skinless chicken breasts.


Ingredients (organic where possible)

3 Tbsp. 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 (if you’re non-dairy, try coconut milk)

2 Tbsp. grainy mustard

2 Tbsp. chopped tarragon


1.  In a very large skillet, heat 2 tablespoons of olive 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.  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 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.  Return the chicken and any accumulated juices to the skillet and simmer over moderate heat until the chicken is cooked through, 2-3 minutes (or 165+ F on thermometer); season with salt and pepper.  Stir in the tarragon.


Serve along side your choice of vegetables, and if you’re a fan of wine…a light, crisp white burgundy.  Enjoy!


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Chris Weigel, Owner/Manager of Clairevista Vitality Club

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