Chicken Paillardes & Mushrooms in Creamy Cognac Dijon Sauce

Ingredients

• 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 white button mushrooms, thinly sliced
• 2 tablespoons cognac
• 1/4 cup dry white wine
• 1/2 cup heavy cream
• 2 tablespoons French Dijon mustard
• 1 teaspoon dried tarragon or herbes de provence, crushed or 1 tablespoon finely chopped fresh tarragon
• 1 tablespoon snipped fresh parsley, to garnish

Directions

1. 1

   Season the chicken with the salt and pepper.

2. 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. 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. 4

   With a slotted spoon, remove the mushrooms to the plate of chicken, and keep warm.

5. 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. 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 (recipe #359440).