Chicken and Portobello with tarragon-Mustard Cream Sauce
Courtesy of Shawn Kocher
8 boneless chicken thighs, sliced
2 large portobello caps, sliced
1 large shallot, minced
3/4 cup dry white wine
1-1/4 cups chicken stock
1/2 cup heavy cream
2 tablespoons stone ground mustard
1 tablespoon dijon mustard
Fresh tarragon about 3 or 4 tablespoons or to taste, separated from the stem
2 tablespoon olive oil
8 ounce fresh egg based noodles, cooked in seasoned water
salt and freshly ground pepper
In a large pan, heat the oil to medium-high. Season the chicken with salt and pepper on all sides and add to the pan.
Brown all sides to lock in the natural juices. Remove the chicken, leaving the drippings in the pan. Add the portobellos
and brown using the same method. Mushrooms, stangely, hold in a lot of water. They will begin to give up their juices
upon heating, adding flavor and color to your sauce. After a few minutes, add the minced shallots and cookdown for a
few more minutes. Add the wine and reduce even further. The mushrooms will happily absorb the wine flavors as the
water evaporates. Add the stock, cream, and both mustards, stirring and folding, until the sauce has incorporated and
has a light brown color. Add the chicken back and cover until fully cooked (about 5 minutes). Add the pasta and tarragon,
stirring often, and reduce until the sauce has a desired consistency. Garnish with more fresh tarragon.
My friendly vegetarianites can simply omit the chicken and substitute veggie stock.