Chicken Paillardes & Mushrooms In Creamy Cognac Dijon Sauce

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 4 boneless skinless chicken breasts, pounded thin (1/3-inch)
• 1/2 teaspoon salt (fleur de sel)
• 1/2 teaspoon black pepper
• 1 tablespoon olive oil
• 1 tablespoon unsalted butter
• 8 ounces fresh button mushrooms, thinly sliced
• 2 tablespoons cognac
• 1/4 cup dry wine
• 1/2 cup heavy cream
• 2 tablespoons french dijon mustard
• 1 teaspoon dried tarragon or 1 teaspoon herbes de provence, crushed or 1 tablespoon finely chopped fresh tarragon
• 1 tablespoon snipped fresh parsley, to garnish

Recipe

• 1 season the chicken with the salt and pepper.
• 2 heat the olive oil and the butter in a large frying pan over medium-high heat. add the chicken and saute until cooked through, turning once (about 5 minutes total time). transfer to a plate, cover with foil and keep warm.
• 3 add the cognac and the wine to the pan and deglaze, stirring to scrape up the brown bits. now add the sliced mushrooms and saute for about 5 minutes until the mushrooms begin to soften and the sauce is reduced by half.
• 4 with a slotted spoon, remove the mushrooms to the plate of chicken, and keep warm.
• 5 whisk in the cream, mustard and tarragon to the sauce and cook, continuing to whisk, about 2 minutes until thickened. pour any juices that have accumulated on the plate into the sauce and whisk to combine.
• 6 serve the chicken topped with the mushrooms and wine sauce, garnish with the snipped parsley. wonderful served with a tossed salad and potatoes dauphinoise (gratin dauphinois - classic french potatoes baked in cream).