Ingredients

Instructions

  1. Melt butter with oil in heavy large skillet over high heat.
  2. Sprinkle chicken with salt and pepper.
  3. Cook, skin side down, until brown, about 5 minutes.
  4. Turn over; cook 1 minute.
  5. Using tongs, transfer chicken to plate.
  6. Add shallots to same skillet; reduce heat to medium-low.
  7. Saute until soft, about 3 minutes.
  8. Add brandy; simmer until liquid is reduced, scrapping up browned bits, about 2 minutes.
  9. Whisk in broth.
  10. Return chicken to skillet, skin side up.
  11. Reduce heat to medium low.
  12. Cover, and simmer until shicken is cooked, about 20 minutes.
  13. Transfer to platter; reserve skillet.
  14. Whisk cream, tarragon and mustard into same skillet.
  15. Increase heat to high; boil until sauce is thickened, about 2 minutes.
  16. Season with salt and pepper.
  17. Pour sauce over chicken.