Chicken and Mushrooms in Creamy Mustard Tarragon Sauce

Chicken and Mushrooms in Creamy Mustard Tarragon Sauce: A Weeknight Delight

As a busy working mom, finding time to cook delicious and healthy meals can feel like a Herculean task. Weeknights are a whirlwind of school pick-ups, homework, and the never-ending cycle of laundry. But even amidst the chaos, I refuse to compromise on enjoying a flavorful and satisfying dinner. That's where this Chicken and Mushrooms in Creamy Mustard Tarragon Sauce recipe comes to the rescue. It's a lifesaver on those hectic evenings when I need something quick, easy, and undeniably delicious.

The beauty of this dish lies in its simplicity. It’s a perfect blend of savory and creamy, with a hint of aromatic tarragon cutting through the richness. The chicken, whether bone-in or boneless, becomes incredibly tender and juicy, bathed in a luscious sauce that’s just begging to be spooned over perfectly cooked pasta or fluffy mashed potatoes. I often use whatever chicken I have on hand – leftover rotisserie chicken works wonderfully, adding an extra layer of convenience. The mushrooms add a delightful earthiness, perfectly complementing the creamy mustard sauce.

Beyond the ease of preparation, this recipe is also incredibly versatile. Feel free to experiment with different types of mushrooms – cremini, shiitake, or even a mix – to create your own unique flavor profile. If fresh tarragon is unavailable, dried tarragon will work just as well, although fresh always delivers a more vibrant, intense flavor. Similarly, the type of mustard can be adapted to your personal preference. A Dijon mustard would provide a slightly sharper tang, while a whole grain mustard adds a wonderful textural element.

This recipe isn’t just about a quick dinner; it’s about creating a moment of calm amidst the everyday rush. The aroma of the cooking chicken and mushrooms, simmering gently in their creamy sauce, fills the kitchen with a comforting warmth. It’s a small act of self-care, a reminder that even on the busiest of nights, I can still take a moment to nourish myself and my family with a delicious, home-cooked meal. The satisfaction of serving a dish that’s both elegant and easy is truly rewarding. It's a testament to the fact that delicious food doesn't always require hours of preparation.

I often serve this dish with a simple side salad to add some freshness and balance to the meal. Sometimes, I’ll add a crusty bread for dipping in the remaining sauce – a true culinary indulgence. But the star of the show remains this Chicken and Mushrooms in Creamy Mustard Tarragon Sauce, a recipe that has quickly become a staple in my weeknight repertoire. It's the perfect answer to the age-old question of "What's for dinner?" and it consistently brings a smile to my face (and my family's faces) at the end of a long day. Give it a try, and I'm confident it will become a favorite in your home as well.

Step-by-step

• In a heavy skillet, heat 2 Tbsp. olive oil over medium-high heat until very hot.
• Add chicken, skin side down and cook until golden brown.
• Flip and cook the other side 2-3 minutes.
• Remove to a plate. (Chicken doesn't need to be fully cooked, as it will cook some more later).
• Remove any fat from the skillet.
• Add 1 Tbsp. olive oil and saute mushrooms until golden.
• Add onion and cook a couple of minutes more, until the onion is softened and lightly browned.
• Add wine and cook until only a few tablespoons remain.
• Add chicken stock, cream and mustard.
• Bring to a boil then reduce heat to medium and allow to cook until the sauce is reduced by half.
• Return chicken to skillet and allow to simmer until chicken is cooked, another 3-5 minutes (juices should run clear when cut).
• Taste sauce and add salt and pepper, as needed.
• Stir in chopped tarragon and cook another minute.
• Serve over buttered noodles, pasta or rice.