Chickenpaillardeswithmustardcreamtarragonsauce Recipes

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CHICKEN PAILLARDES & MUSHROOMS IN CREAMY COGNAC DIJON SAUCE



Chicken Paillardes & Mushrooms in Creamy Cognac Dijon Sauce image

The French really know how to do their chicken---quick, easy, and elegant--this dish is very simple to put together and impressive served to company, or for that special romantic candlelight dinner for two! Wonderful served with seasonal greens or a tossed salad, and Gratin Dauphinois - Potatoes Baked in Cream recipe #359440.

Provided by BecR2400

Categories     Chicken Breast

Time 30m

Yield 4 serving(s)

Number Of Ingredients 12

4 boneless skinless chicken breasts, pounded thin (1/3-inch)
1/2 teaspoon salt (fleur de sel)
1/2 teaspoon black pepper
1 tablespoon olive oil
1 tablespoon unsalted butter
8 ounces fresh white button mushrooms, thinly sliced
2 tablespoons cognac
1/4 cup dry white wine
1/2 cup heavy cream
2 tablespoons French Dijon mustard
1 teaspoon herbes de provence, crushed or 1 tablespoon finely chopped fresh tarragon
1 tablespoon snipped fresh parsley, to garnish

Steps:

  • Season the chicken with the salt and pepper.
  • Heat the olive oil and the butter in a large frying pan over medium-high heat. Add the chicken and saute until cooked through, turning once (about 5 minutes total time). Transfer to a plate, cover with foil and keep warm.
  • Add the Cognac and the wine to the pan and deglaze, stirring to scrape up the brown bits. Now add the sliced mushrooms and saute for about 5 minutes until the mushrooms begin to soften and the sauce is reduced by half.
  • With a slotted spoon, remove the mushrooms to the plate of chicken, and keep warm.
  • Whisk in the cream, mustard and tarragon to the sauce and cook, continuing to whisk, about 2 minutes until thickened. Pour any juices that have accumulated on the plate into the sauce and whisk to combine.
  • Serve the chicken topped with the mushrooms and wine sauce, garnish with the snipped parsley. Wonderful served with a tossed salad and Potatoes Dauphinoise (recipe #359440).

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