Ingredients
3tbspextra virgin olive oil
1½lbchicken thighs,skinless boneless, cut into ½-inch strips
salt and freshly ground pepper
½lbwhite mushrooms,thinly sliced
1large shallot,minced
¾cupdry white wine
1¼cupschicken stock,or low sodium broth
½cupheavy cream
2tbspgrainy mustard
2tbsptarragon,chopped
buttered noodles,for serving
Preparation
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, for 4 to 5 minutes until browned but not cooked through.
Using a slotted spoon, transfer the chicken to a plate. Pour off any fat in the skillet.
Add the remaining oil to the skillet. Add the mushrooms and cook over high heat, stirring occasionally, for 4 to 5 minutes until browned. Add the shallot and cook, stirring, for 2 minutes.
Add the wine and cook for about 4 minutes until reduced to 2 tablespoons. Add the stock, cream, and mustard and bring to a boil. Cook for about 6 minutes until the sauce has reduced by half.
Return the chicken and any accumulated juices to the skillet and simmer over moderate heat for 2 to 3 minutes until the chicken is cooked through; season with salt and pepper. Stir in the tarragon.
Serve with buttered noodles.
