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Chicken in Tarragon-Mustard Cream Sauce


Total Time : 30 minutes

Makes 4 servings


3 tablespoons extra-virgin olive oil
1 1/2 pounds skinless, boneless chicken thighs, cut into 1/2-inch strips, or skinless, boneless breasts, cut into 1 1/2-inch chunks
Salt and freshly ground pepper
1/2 pound white mushrooms, thinly sliced
1 large shallot, minced
3/4 cup dry white wine
1 1/4 cups chicken stock or low-sodium broth
1/2 cup heavy cream
2 tablespoons grainy mustard
2 tablespoons chopped tarragon
Buttered noodles, for serving



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