Chicken Paillardes & Mushrooms in Creamy Cognac Dijon Sauce

Instructions

Season the chicken with the salt and pepper. 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. 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. With a slotted spoon, remove the mushrooms to the plate of chicken, and keep warm. 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. 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).

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