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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a very large skillet, heat 2 Tbsp of the olive oil. Season the chicken with salt and pepper and add to the skillet in a single layer. Cook over high heat, turning once, until browned but not cooked through, 4-5 minutes. Using a slotted spoon, transfer the chicken to a plate. Pour any fat off the skillet. | 2. Add the remaining 1 Tbsp of oil to the skillet. Add the mushrooms and cook over high heat, stirring occasionally, until browned, 4 - 5 minutes. Add the shallot and cook, stirring, for 2 minutes. Add the wine and cook until reduced to 2 Tbsp, about 4 minutes. (this is a good time for the cook to have a glass of the chardonnay too) Add the stock, cram and mustard and bring to a boil. Cook until the sauce has reduced by half, about 6 minutes. | 3. Return the chicken and any accumulated juices to the skillet and simmer over moderate heat until the chicken is cooked through, 2 to 3 minutes; season with salt and pepper. Stir in the tarragon. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
olive oil	3	tablespoons		358.02	0.0	0.0	40.5
chicken breast	1 1/2	1/2	boneless skinless cut	1170.2697	0.0	141.8612	62.93600000000001
salt				-	-	-	-
pepper			ground	-	-	-	-
white mushroom	1/2		sliced	3.1184	0.4621	0.43799999999999994	0.0482
shallot	1		minced	-	-	-	-
white wine	3/4	cup		-	-	-	-
chicken broth	1 1/4	1/4	low sodium	97.65	2.3625	13.923	3.2760000000000002
heavy cream	1/2	cup		204.0	1.6440000000000001	1.704	21.648000000000003
grainy mustard	2	tablespoons		-	-	-	-
tarragon	2	tablespoons	chopped	10.62	1.8079	0.8197	0.2606

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.