Directions:
- Melt butter with oil in heavy large skillet over high heat.
- Sprinkle chicken with salt and pepper.
- Cook, skin side down, until brown, about 5 minutes.
- Turn over; cook 1 minute.
- Using tongs, transfer chicken to plate.
- Add shallots to same skillet; reduce heat to medium-low.
- Saute until soft, about 3 minutes.
- Add brandy; simmer until liquid is reduced, scrapping up browned bits, about 2 minutes.
- Whisk in broth.
- Return chicken to skillet, skin side up.
- Reduce heat to medium low.
- Cover, and simmer until shicken is cooked, about 20 minutes.
- Transfer to platter; reserve skillet.
- Whisk cream, tarragon and mustard into same skillet.
- Increase heat to high; boil until sauce is thickened, about 2 minutes.
- Season with salt and pepper.
- Pour sauce over chicken.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 893.45 Kcal (3741 kJ) | ||
| Calories from fat | 565.08 Kcal | ||
| % Daily Value* | |||
| Total Fat | 62.79g | 97% | |
|---|---|---|---|
| Cholesterol | 330.4mg | 110% | |
| Sodium | 294.07mg | 12% | |
| Potassium | 831.82mg | 18% | |
| Total Carbs | 6.57g | 2% | |
| Sugars | 2.42g | 10% | |
| Dietary Fiber | 1.02g | 4% | |
| Protein | 63.9g | 128% | |
| Vitamin C | 13.1mg | 22% | |
| Iron | 3.9mg | 22% | |
| Calcium | 70.4mg | 7% | |
| Amount Per 100 g | |||
| Calories | 190.08 Kcal (796 kJ) | ||
| Calories from fat | 120.22 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.36g | 97% | |
|---|---|---|---|
| Cholesterol | 70.29mg | 110% | |
| Sodium | 62.56mg | 12% | |
| Potassium | 176.97mg | 18% | |
| Total Carbs | 1.4g | 2% | |
| Sugars | 0.52g | 10% | |
| Dietary Fiber | 0.22g | 4% | |
| Protein | 13.59g | 128% | |
| Vitamin C | 2.8mg | 22% | |
| Iron | 0.8mg | 22% | |
| Calcium | 15mg | 7% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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