A delicious chicken dish, with chicken and mushrooms, all in a creamy mustard and tarragon sauce. Easy enough for weeknights or special enough for company.
Preheat oven to 375 F. (regular bake setting/not fan assisted) and have a baking sheet ready.
In a non-stick skillet, heat 2 Tbsp. olive oil over medium-high heat until very hot. Seasons and chicken and add to the skillet, skin side down and cook until golden brown, about 5 minutes. Flip and cook the other side 2-3 minutes. Remove to baking sheet. Place in preheated oven to cook further while you make the sauce.
Remove all but 1 Tbsp of fat from the skillet. Heat skillet over medium-high heat. Add mushrooms and cook until golden, stirring often. Add onion and cook a minute or so more, or until the onion has softened . Add wine and cook over medium-high heat until only a few tablespoons remain. Add the chicken stock, cream, mustard and tarragon. Bring to a boil then reduce heat to medium and allow to cook until the sauce is reduced by half, stirring occasionally (this may take 10 minutes or so). Taste sauce and add salt and pepper, as needed. *If it tastes like it "needs something", it's almost always salt, so add a bit more :)
Note: If sauce is not thick enough, combine 1 Tbsp cornstarch with 1 Tbsp of cold water and add to the sauce, stirring until sauce thickens. Repeat as needed. (If serving over pasta or rice, don't make the sauce too thick, so that when spooned over, it seeps to coat the rice or pasta.)
Test chicken for done-ness. It should register 160F internal temperature. (Bone-in chicken breasts will take longer than thighs). Remove chicken from oven and place on a serving platter or dish. Pour sauce over-top. Garnish with additional tarragon. Serve over buttered noodles, pasta,, rice or mashed potatoes.
Notes
Be sure to read the notes above this recipe card, for more tips, options, substitutions and variations for this recipe!