This is a simple creamy sauce that is perfect for putting on top of chicken on a bed of noodles or over rice. This is a simple version but you can doctor it up by putting mushrooms and onions sauteed in it at the beginning, before you start building the sauce. Let’s look at the ingredients first, then we’ll get to the instructions.

INGREDIENTS:

• Salt and freshly ground pepper
• 1 tablespoon olive oil
• 1 1/2 tablespoons corn starch
• 1 large shallot, minced
• 3/4 cup dry white wine (optional, you can use broth)
• 1 1/4 cups chicken stock
• 1/2 cup sour cream
• 2 tablespoons stone-ground dijon mustard
• 2 tablespoons chopped fresh tarragon

1.  Add the shallot and oil to a medium saucepan and cook, stirring, for 2 minutes.
2. Add the wine and cook until reduced to 2 tablespoons, about 4 minutes.
3. Add the stock, cream, corn starch and mustard. Whisk quickly to dissolve the sorn starch and then bring to a boil. Cook until the sauce has reduced by half and thickened some, about 6 minutes.

Now, if you want to add mushrooms (I don’t like them) to your creamy tarragon mustard sauce, just do it at the beginning with the shallots and cook them until they are done and tender, along with the shallots. After that, follow the directions. You can double the recipe easily if you want extra sauce–which I always do–or if you are wanting to coat chicken before baking it in the oven so you have a nice sauce bath for the chicken to sit in and stay nice and moist.

As I said earlier, you can serve this over noodles or rice. I usually add a little extra tarragon at the end to sprinkle on top of the plate.

Enjoy! I made this for dinner last night and it is all gone!