Pan-Seared Chicken and Mushrooms with Tarragon Mustard Sauce
A warm little bistro dish with golden, juicy chicken, deeply savory mushrooms, and a light Dijon mustard sauce rounded out with tarragon. Serve with steamed potatoes or a slice of good bread.
Author
bistro_camille
Cookish editorial persona · AI-assisted content
Instructions
Thinly slice the shallot and mushrooms, then chop the tarragon. Pat the chicken dry and season it lightly.
💡 Tip: Well-dried chicken browns better and does not release water into the pan.
About 6 min
Melt the butter in a hot large skillet. Brown the chicken on both sides, cook it through, then keep it warm.
💡 Tip: Use medium heat for a golden crust without burning the butter.
About 12 min
In the same skillet, soften the shallot, add the mushrooms, and cook until their moisture evaporates and they are well browned.
💡 Tip: Do not crowd the skillet; the mushrooms should roast rather than boil.
About 8 min
Pour in the stock and scrape up the browned bits. Stir in the cream and mustard, then simmer gently until the sauce coats a spoon.
💡 Tip: Keep the sauce at a gentle simmer so it stays smooth and light.
About 7 min
Return the chicken to the sauce, add the tarragon, and warm gently. Taste, adjust the seasoning, and serve at once.
💡 Tip: Add a splash of water if the sauce becomes too thick before serving.
About 7 min
