Chicken In Tarragon Mustard Cream Sauce - cooking recipe

Ingredients

3 tablespoons olive oil
1 1/2 lbs boneless chicken breasts (add thighs for more flavor)
salt
fresh pepper
1/2 lb sliced mushrooms
1 large shallot, minced
3/4 cup dry white wine
1 1/4 cups chicken stock
1/2 cup heavy cream
2 tablespoons grainy mustard
2 tablespoons chopped fresh tarragon (I think I used about 1 t of dried tarragon)
1 lb egg noodles, cooked, drained, and buttered for serving

Preparation

In large skillet, heat 2 T oil.
Salt and pepper chicken.
Cook in a single layer until browned on all sides, about 4-5 minutes.
Remove chicken.
Pour off skillet fat.
Add remaining 1 T oil to skillet.
Add mushrooms, and cook, stirring occasionally, for 4-5 minutes.
Add shallot, and stir for 2 more minutes.
Add wine, and cook for 4 more minutes.
Add stock, cream, mustard, and bring to boil; reduce heat and cook for 6 minutes.
Add chicken and tarragon and simmer for 2-3 minutes, or until chicken is done.
Serve over cooked hot noodles.