Sautéed Chicken with Mustard-Tarragon Cream Sauce
The most important trick to mastering the art of sautéing is to never crowd the pan. Take the time to sauté your food in batches so that it cooks evenly and caramelizes beautifully. Serve this chicken with brown or white rice mixed with chopped fresh parsley and a salad alongside.
- 3 Tbs. olive oil
- 6 boneless, skinless chicken thighs, about 2 lb. (1 kg) total
- Kosher salt and freshly ground pepper
- 3 Tbs. chopped shallots
- 3/4 cup (6 fl. oz./180 ml) dry white wine
- 2/3 cup (5 fl. oz./160 ml) low-sodium chicken broth
- 6 Tbs. (3 fl. oz./90 ml) heavy cream
- 3 Tbs. Dijon mustard
- 2 Tbs. chopped fresh tarragon
In a large fry pan over medium-high heat, warm 2 Tbs. of the olive oil. Season the chicken all over with salt and pepper and add to the pan. Cook, turning once, until golden brown on both sides and opaque throughout, about 6 minutes per side. Transfer the chicken to a plate and pour off the fat from the pan; do not wipe the pan clean.
Return the pan to medium-high heat and add the remaining 1 Tbs. olive oil. Add the shallots and sauté just until soft, about 2 minutes. Stir in the wine, scraping up any browned bits on the bottom of the pan. Bring to a simmer and cook until the liquid is reduced by about half, about 3 minutes. Whisk in the broth, cream and mustard, reduce the heat to medium and bring to a gentle simmer. Cook, stirring occasionally, until the sauce thickens, about 4 minutes longer. Stir in the tarragon and season with salt and pepper.
Return the chicken to the pan and toss it in the sauce to coat well. Cook just until the chicken is warmed through. Using tongs, transfer the chicken to a serving platter and spoon the sauce over the top. Serve immediately. Serves 4 to 6.
Adapted from Williams-Sonoma Chicken Night, by Kate McMillan (Weldon Owen, 2014)