Chicken Tarragon
Lusciously creamy and richly flavored, this chicken tarragon is exceedingly easy to prepare. And the secret that makes this particular version so downright irresistible? It's mascarpone. Though the cognac might also have a little something to do with it.
Servings 4 servings
Ingredients
- 1 pound boneless skinless chicken breasts
- 2 tablespoons extra virgin olive oil
- 1 tablespoon unsalted butter
- ¾ cup shallot
- ¼ cup cognac
- 1 cup chicken stock
- ½ cup mascarpone
- ½ cup heavy whipping cream
- 2 tablespoons fresh tarragon
- 1 tablespoon dijon mustard
- kosher salt
- freshly ground black pepper
Instructions
Preparation
- If using bouillon for the chicken broth, begin by preparing the broth.
- Mince the shallot and finely chop the tarragon.
- Cut the chicken breasts into medium pieces of roughly equal size. Generously season them with salt and pepper.
Cooking the Chicken
- Place a large skillet over medium heat and melt the butter with the oil.
- Add the chicken pieces to the skillet in a single layer and brown them on both sides. Transfer the chicken to a plate and set aside.
- Add the chopped shallot to the same skillet and reduce the heat to medium low. Sauté the shallot until soft and translucent, about 3 to 5 minutes.
- Add the cognac. Let it simmer for about 2 to 3 minutes until slightly reduced, stirring and scraping up any remaining browned bits in the bottom of the skillet.
- Stir in the chicken broth and then return the chicken, along with any accumulated juices, to the skillet. Cover and simmer until the chicken is cooked through, about 20 minutes. Transfer the chicken to a clean serving dish, reserving the skillet and its remaining contents in preparation for making the sauce.
Making the Sauce
- Add the mascarpone, tarragon, mustard, and whipping cream to the remaining contents in the skillet. Whisk to combine.
- Bring the sauce to a lively simmer over medium high heat. Simmer until it has thickened, about 3 to 5 minutes.
- Season the sauce to taste with salt and pepper and pour it over the chicken. Garnish with a sprinkle of chopped tarragon and serve with some good crusty bread.