Quick dinners are essential in our house. Weeknights are especially hectic. Between work, school, and extracurricular activities, dinner needs to be on the table as fast as possible so as not to interfere with anyone's schedule. This dish is perfect for those nights when food has to taste good and be ready in a short amount of time.
This recipe takes advantage of the fact that boneless chicken breasts can cook up really fast and still stay tender. In about the same time it takes to boil some simple egg noodles, this chicken in a simple but flavorful sauce comes together. The addition of the the Marsala wine provides a lot of sweetness, which helps to cut the tanginess of the mustard. Even my picky eight year old said this stuff was awesome, and he usually just wants a peanut butter and jelly sandwich.
Chicken w/Tarragon and Mustard
1 1/2 lbs boneless skinless chicken breast
Salt and pepper
1 Tbsp olive oil
1 shallot, minced
1 clove garlic, minced
1/2 cup Marsala wine or sherry
3/4 cup chicken stock
2 tsp Dijon mustard
1 Tbsp minced fresh tarragon
1/2 cup sour cream
12 oz egg noodles, cooked according to package directions
Cut chicken into 1-inch cubes. Sprinkle chicken with salt and pepper. In large skillet, heat olive oil over medium heat. Cook shallot and garlic in oil 2 minutes.
Add chicken and cook until no pink exists. Remove chicken from skillet, cover with aluminum foil to keep warm.
Turn heat up to medium-high. Deglaze pan with wine. Let cook down until reduced by half. Stir in chicken stock and mustard. Return chicken and any juices on the plate to pan. Reduce heat and simmer 3 minutes.
Remove pan from heat. Whisk in sour cream. Serve over egg noodles.
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