3 Tablespoons extra-virgin olive oil--divided use
1-1/2 pounds boneless, skinless chicken, thighs or
breasts, each pounded flat into 1/4 in. thickness
Kosher salt & freshly ground pepper
1/2 pound white baby mushrooms, thinly sliced
2 large shallots, minced (shallots look like garlic bulbs and are usually right next to them @ the market)
3/4 cup dry white wine
1-1/4 cups chicken stock or broth
1/2 cup heavy whipping cream
2 Tablespoons Dijon-style grainy mustard
2 Tablespoons fresh tarragon
1/2 teaspoon salt
1/2 teaspoon pepper
Sliced lemon, for garnish
Buttered egg noodles--if desired
In a very large skillet, heat 2 T. of the oil. Season the chicken with salt & pepper. Add it to the skillet in a single layer.
Cover over medium high heat, turning once--until browned evenly but not cooked through. About 6 minutes total.
Using a large slotted spoon, remove chicken to a large plate. Pour away any fat and discard.
Add the remaining tablespoon of oil to the skillet. Add the mushrooms and cook until browned, about 5 minutes. Add the shallot, and cook and stir for 3 minutes. Add the wine and cook until reduced to 2 Tablespoons--about 4 minutes. Add the stock, cream and mustard. Bring to a boil. Cook and stir until this sauce has been reduced by half. About 6 or 7 minutes total.
Return the chicken to the skillet and simmer over medium low heat for about 5 minutes. Season with salt and pepper and add fresh tarragon. Serve over buttered egg noodles & garnish with lemon, if desired.
